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Overnight Crème Brûlée French Toast

Overnight crème brûlée French toast with a caramel base that bubbles up through thick brioche slices for a custard-baked, brûlée-like top. Make it ahead, chill overnight, then bake until golden and puffed—complete with powdered sugar and maple syrup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

brioche bread
  • 1 loaf brioche bread sliced thick
caramel base
  • 0.5 cup unsalted butter
  • 1 cup brown sugar
  • 2 tbsp corn syrup
custard
  • 5 eggs large
  • 1.5 cup heavy cream
  • 0.25 cup sugar
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
serving
  • 0.25 cup powdered sugar for dusting
  • 0.5 cup maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Make the caramel base
  1. Melt the unsalted butter with the brown sugar and corn syrup in a saucepan until smooth, then stop when it looks glossy. Pour the hot caramel into a greased 9x13 dish so it forms an even layer.
Assemble the casserole
  1. Arrange the brioche slices over the caramel in a single overlapping layer, tucking pieces down so the bread sits flat. Spread any thicker slices to cover gaps for even soaking.
  2. Whisk the eggs, heavy cream, sugar, vanilla extract, and cinnamon together until fully combined and smooth. Pour the custard over the bread and press gently if needed so every piece is soaked.
  3. Cover the dish tightly and refrigerate overnight to soak thoroughly. Chilling should fully set the custard before baking.
Bake and serve
  1. Bake at 350°F for 40–45 minutes until the top is golden and the casserole is puffed. Look for caramel bubbling around the edges and rising through the bread.
  2. Dust with powdered sugar right before serving for a brûlée-like finish. Serve with maple syrup so the caramel can run down the sides when you plate and flip out portions.

Notes

Pro tip: when you pour the custard, make sure even the edges of the brioche are soaked so every bite bakes up tender and custardy. Store covered in the refrigerator up to 3 days; reheat individual portions in the oven at 325°F until warmed through, about 10–15 minutes. Freezing is not recommended because the custard texture can turn grainy after thawing. For a lighter option, use half-and-half in place of heavy cream for a slightly less rich custard.