This overnight Crème Brûlée French Toast is rich, buttery, and caramelized to perfection—like your favorite dessert turned into the ultimate breakfast treat (and bonus: you prep it the night before!)
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Why You'll Love this Recipe
If you’re looking for a breakfast that feels fancy but is secretly super easy, this Crème Brûlée French Toast is it! You prep everything the night before, so in the morning all you have to do is pop it in the oven—no flipping, no fuss.
It’s rich, buttery, and caramelized with that golden brown, slightly crisp top that totally lives up to the “crème brûlée” name.
Whether you’re hosting brunch or just want to treat your crew to something special, this one’s always a hit!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Texas Toast Bread: Thick-cut and sturdy, perfect for soaking up the custard without falling apart.
- Butter: Melts into a rich, golden caramel layer on the bottom of the pan.
- Brown Sugar: Sweet and slightly molasses-y, it gives the “brûlée” flavor and caramelized finish.
- Corn Syrup:Helps create a smooth, glossy caramel sauce that doesn’t crystallize.
- Eggs: The base of the custard, they help bind everything and give the dish its creamy texture.
- Half and Half: Makes the custard extra rich and creamy without being too heavy.
- Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
- Vanilla Extract Adds a warm, sweet depth to the custard that makes it taste like dessert for breakfast.
How to Make Overnight Crème Brûlée French Toast
[Step 1] In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat, stirring occasionally.
[Step 2] Pour the brown sugar mixture onto a large, greased jelly roll pan (18x13x1). Place 12 slices of Texas Toast in a single layer to cover the pan.
[Step 3] Beat together the eggs, half and half, salt, and vanilla (I like to use a food processor or blender). Spoon the mixture over each slice of bread. Cover the pan and refrigerate overnight.
[Step 4] Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve. Tip: if not serving immediately, turn each slice of bread over to prevent the bread from sticking to the bottom of the pan.
How to Store and Reheat Leftovers
To store leftover Crème Brûlée French Toast, let it cool completely, then cover the dish tightly or transfer pieces to an airtight container and refrigerate for up to 3–4 days.
To reheat, simply pop a slice in the microwave for 30–60 seconds, or warm it in a 350°F oven for about 10–15 minutes to get the edges slightly crisp again. It’s just as tasty the next day—maybe even better!
Tips & Tricks
- Use day-old bread: Slightly stale Texas Toast soaks up the custard better without getting mushy.
- Grease your pan well: Even though there’s butter in the recipe, a little extra spray or butter helps with easy release.
- Whisk the custard really well: Make sure the eggs, half and half, and vanilla are fully combined for a smooth, even soak.
- Soak overnight for best results: This gives the bread time to fully absorb all that rich custard.
- Let it sit out before baking: Pull it from the fridge about 20–30 minutes before baking to take the chill off and ensure even cooking.
- Don’t skip the caramel layer: That buttery brown sugar base is what makes it taste like crème brûlée!
- Bake uncovered: This helps the top get golden and slightly crisp, while the inside stays soft and custardy.
- Top with berries or whipped cream: Totally optional, but it adds a fresh touch and makes it extra brunch-worthy.
Crème Brûlée French Toast
Ingredients
French Toast
- ½ Cup Butter
- 1 Cup Brown Sugar
- 2 Tablespoons Corn Syrup
- 12 Slices Texas Toast Bread
- 5 Eggs
- 1 ½ Cups Half and Half Cream
- ½ Teaspoon Salt
- 1 Tablespoon Vanilla
Instructions
- In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat, stirring occasionally.
- Pour the brown sugar mixture onto a large, greased jelly roll pan (18x13x1). Place 12 slices of Texas Toast in a single layer to cover the pan.
- Beat together the eggs, half and half, salt, and vanilla. Spoon the mixture over each slice of bread. Cover and refrigerate overnight.
- Bake uncovered at 350 degrees for about 30 minutes. Remove from pan and serve. Tip: if not serving immediately, turn each slice of bread over to prevent the bread from sticking to the bottom of the pan.
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