About This Recipe

Crème brûlée French toast is the most-requested brunch recipe at every holiday gathering — and the reason is the caramel. You pour a brown sugar and butter caramel into the bottom of the baking dish, layer brioche on top, soak it overnight in vanilla custard, then bake and flip it. What comes out is a breathtaking dish where that caramel has transformed into a glossy, amber topping that coats every slice. It looks like you spent hours. You spent 15 minutes.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Prep the night before — just bake in the morning for zero-stress entertaining
  • The caramel flip is the most dramatic brunch moment you'll ever create
  • Feeds 8 people from one dish — perfect for holiday brunch
  • Tastes exactly like crème brûlée in French toast form

Crème Brûlée French Toast (Overnight Bake)

Crème Brûlée French Toast (Overnight Bake)
15 min
Prep
45 min
Cook
1 hr (+ overnight)
Total
8
Servings
⭐ 4.9
Rating
485
Calories

Ingredients

  • 1 loaf (about 16oz) brioche or challah bread, sliced thick
  • 5 large eggs
  • 1.5 cups (360ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • For the caramel base: 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 2 tbsp corn syrup
  • Powdered sugar and berries for serving

Instructions

  1. 1Make caramel base Melt butter in a saucepan over medium heat. Stir in brown sugar and corn syrup until dissolved. Pour evenly into a 9x13 ...
  2. 2Arrange bread Place bread slices in a single layer over the caramel, slightly overlapping if needed. Press gently to fit....
  3. 3Make custard Whisk eggs, heavy cream, milk, vanilla, and cinnamon until combined. Pour evenly over the bread, making sure every slice...
  4. 4Refrigerate overnight Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. The bread will absorb all the custard — t...
  5. 5Bake Remove from fridge 30 minutes before baking. Preheat oven to 350°F (175°C). Bake uncovered 40-45 minutes until puffed an...
  6. 6Flip and serve Let rest 5 minutes. Run a knife around edges and flip onto a platter — the caramel sauce is now on top, perfectly amber ...

Ingredients

1 loaf (about 16oz) brioche or challah bread, sliced thick 5 large eggs 1.5 cups (360ml) heavy cream 1/2 cup (120ml) whole milk 1 tbsp vanilla extract 1/4 tsp cinnamon For the caramel base: 1/2 cup (115g) unsalted butter 1 cup (200g) packed brown sugar 2 tbsp corn syrup Powdered sugar and berries for serving

Step-by-Step Instructions

  1. 1

    Make caramel base

    Melt butter in a saucepan over medium heat. Stir in brown sugar and corn syrup until dissolved. Pour evenly into a 9x13 inch baking dish — this becomes the crème brûlée crust.

  2. 2

    Arrange bread

    Place bread slices in a single layer over the caramel, slightly overlapping if needed. Press gently to fit.

  3. 3

    Make custard

    Whisk eggs, heavy cream, milk, vanilla, and cinnamon until combined. Pour evenly over the bread, making sure every slice is soaked.

  4. 4

    Refrigerate overnight

    Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. The bread will absorb all the custard — this is the key to the texture.

  5. 5

    Bake

    Remove from fridge 30 minutes before baking. Preheat oven to 350°F (175°C). Bake uncovered 40-45 minutes until puffed and golden.

  6. 6

    Flip and serve

    Let rest 5 minutes. Run a knife around edges and flip onto a platter — the caramel sauce is now on top, perfectly amber and glorious. Serve with powdered sugar and berries.

Pro Tips

🏆 Chef Tips
  • Don't skip the overnight rest — this is what makes the bread fully absorb the custard for a custardy interior.
  • Brioche gives the richest result, but any thick-cut bread works. Day-old bread is even better as it absorbs more custard.
  • Let it rest before flipping — 5 minutes of resting helps the caramel solidify slightly so it doesn't run everywhere.
  • Serve immediately after flipping — the caramel topping is most dramatic right out of the oven.

Frequently Asked Questions

You can soak for as little as 4 hours, but overnight gives the best custardy texture. The bread needs time to fully absorb the egg mixture.
The crème brûlée version has a caramelized brown sugar bottom that becomes a sticky, glossy topping when flipped — the signature feature that makes it special.
Freeze before baking: assemble without the caramel base, freeze, then thaw overnight and bake. Don't freeze after baking — the texture suffers.
Brioche is the gold standard — buttery and rich. Challah is an excellent alternative. Avoid sandwich bread, which falls apart.

Nutrition Per Serving

485
Calories
11g
Protein
58g
Carbs
24g
Fat
1g
Fiber
35g
Sugar
320mg
Sodium
14g
Sat. Fat