Description
Sink your fork into the creamy, custard-rich comfort of crème brûlée meets bakery-style French toast—made the night before for a stress-free morning. A buttery brown-sugar base caramelizes in the oven, while thick slices of brioche soak up a vanilla cream custard. Crackly brûléed sugar on top brings dessert-for-breakfast magic. Minimal morning work, maximum wow.
Ingredients
1 loaf brioche or challah (about 16 oz), cut into 1 to 1.5-inch slices
1/2 cup unsalted butter (1 stick), plus extra for greasing
1 cup packed light brown sugar
6 large eggs
1 1/2 cups heavy cream
1 cup whole milk
1/3 cup granulated sugar (plus 2 to 3 tablespoons for brulee topping)
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1 teaspoon orange zest (optional)
1/2 teaspoon ground cinnamon (optional)
1 tablespoon orange liqueur or dark rum (optional)
Instructions
1. Make the caramel base: Melt butter, stir in brown sugar until smooth, and spread in a greased 9×13-inch dish.
2. Arrange the bread: Layer brioche slices over the caramel.
3. Whisk the custard: Mix eggs, cream, milk, sugar, vanilla, and salt (plus optional flavorings).
4. Soak overnight: Pour custard over bread, press gently, cover, and refrigerate 8 hours or overnight.
5. Preheat and temper: Let stand 15 to 20 minutes while preheating oven to 350°F (175°C).
6. Bake: Uncover and bake 40 to 50 minutes until puffed, set, and golden.
7. Brulee topping: Sprinkle 2 to 3 tbsp sugar; torch or broil to a crackly shell.
8. Rest and serve: Cool 10 minutes; serve with berries, whipped cream, or maple syrup.
Notes
Use day-old brioche or challah for best texture.
For a less sweet version, reduce the brown sugar base to 3/4 cup and skip the brulee sugar.
- Prep Time: 15
- Cook Time: 45
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 casserole)
- Calories: 520
- Sugar: 30
- Sodium: 330
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 1
- Protein: 10
- Cholesterol: 165