Description
A rich and custardy breakfast bake that blends the classic flavors of French toast with the indulgence of crème brûlée. Prepared entirely the night before, it delivers a golden caramel bottom and a creamy, souffle-like center with zero morning hassle. Perfect for holidays, brunches, or whenever you want to impress without stress.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 tablespoons corn syrup or maple syrup
- 5 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 loaf of brioche or challah bread (sliced 1-inch thick, about 10 slices)
Instructions
- In a saucepan, melt the butter over medium heat. Stir in brown sugar and corn syrup until bubbling and smooth. Pour into a greased 9×13-inch baking dish.
- Arrange thick slices of bread over the caramel layer in a single, mostly flat layer.
- In a mixing bowl, whisk together eggs, milk, cream, vanilla, and salt.
- Pour custard mixture evenly over the bread, pressing gently so each slice soaks up the liquid.
- Cover tightly and refrigerate overnight (at least 8 hours).
- The next morning, preheat the oven to 350°F (175°C). Let the dish rest at room temperature for 30 minutes.
- Bake uncovered for 35–40 minutes or until the top is golden and center is set.
- Cool slightly before serving. Serve with optional berries, powdered sugar, or syrup.