Can I use a different type of bread?

Absolutely. Brioche and challah are especially delicious, but most sturdy, enriched breads work well. Avoid thin sandwich bread or anything too soft, as it may fall apart during soaking.

Do I have to soak it overnight?

Overnight is ideal for the best texture and to develop the flavors. In a pinch, you can soak it for 2–3 hours, but be aware the custard won’t be quite as deeply absorbed.

How do I prevent the French toast from being too soggy?

For a firmer texture, use slightly less half-and-half and stick to drier, day-old bread. Make sure your bread cubes aren’t too thick for better custard absorption.

Can I make this ahead for a crowd?

Yes! You can double the recipe and use two pans for a big group, or assemble in advance and bake just before serving. It's the perfect make-ahead dish for brunch parties or holiday gatherings.

Overnight Creme Brûlée French Toast Bake Recipe

Description

This Overnight Creme Brûlée French Toast Bake offers a decadent twist on classic French toast, with golden, caramelized bread cubes soaked overnight in a rich vanilla custard. It’s prepared ahead for convenience, making it perfect for holiday breakfasts, brunches, or special family mornings. Serve with sweetened whipped cream and fresh berries for an irresistible treat.

Ingredients

Units Scale

For the Caramel Layer

6 tablespoons (85 g) butter
3/4 cup (159 g) packed light or dark brown sugar
2 tablespoons pure maple syrup (or substitute corn syrup or pancake syrup)

For the French Toast

6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes

For the Custard

4 large eggs
1 cup half-and-half
1 tablespoon vanilla extract
1/4 teaspoon salt

For Serving

Sweetened whipped cream
Fresh strawberries and/or raspberries

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Instructions

Prepare the Caramel Layer: In a microwave-safe bowl, combine butter, brown sugar, and maple syrup. Microwave for 1-2 minutes until the sugar is dissolved, stirring to combine. Alternatively, this can be done in a pan on the stove.
Grease the Baking Pan: Lightly grease a 9×13-inch baking pan with cooking spray for easy release and cleanup.
Assemble the French Toast: Spread the brown sugar mixture evenly over the bottom of the prepared pan. Arrange the bread cubes in a single, even layer over the caramel mixture.
Make the Custard: In a bowl or large measuring cup, whisk together the eggs, half-and-half, vanilla extract, and salt until well combined.
Soak the Bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Cover the pan tightly and refrigerate overnight for 8-10 hours.
Bake the French Toast: Remove the pan from the refrigerator and uncover. Place the pan in a cold oven, then preheat the oven to 350°F (175°C). Once the oven reaches the desired temperature, bake for 30-35 minutes until the bread is golden and the caramel is bubbling. (For a syrupy top, bake 20 minutes, carefully flip the bread pieces, then bake for another 10-15 minutes.)
Serve: Serve immediately with sweetened whipped cream and fresh berries for garnish.

Notes

If you prefer a softer, milkier French toast or if your bread slices are thicker, use 1 1/2 cups of half-and-half and 5 eggs instead of the base amounts.
If using artisan-style bread with thick crusts, consider removing the crusts for a more tender texture.
The quantity of bread is flexible—use enough cubes to cover the base of your 9×13-inch pan with a tight, mostly single layer.
This recipe is best assembled the night before for minimal effort in the morning.

Nutrition

Serving Size: 1/8 of recipe
Calories: 340
Sugar: 21g
Sodium: 290mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 6g
Cholesterol: 135mg