French bread, brown sugar, butter, eggs, maple syrup, and vanilla—this Overnight Crème Brûlée French Toast is your new weekend ritual.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay so—can I tell you something weird? This recipe wasn’t supposed to work.
I mean, I’d seen a version floating around Pinterest for years. You know the kind. Gorgeous overhead shots, dusted with powdered sugar, berries just so, captions like “BRUNCH GOALS.” I always scrolled past, thinking, that’s too much effort or nobody actually makes that stuff.
And then one night, before my in-laws were coming to stay (yes, the kind of visit where breakfast suddenly becomes a performance), I panicked. I had a loaf of day-old French bread, eggs, cream, and about three hours of sleep left in me. So I threw this together. Sloppily. Like, custard dripped on the counter and I maybe cracked some shell into the batter (don’t tell anyone). I didn’t even have real maple syrup—used the fake stuff that comes in the squeeze bottle. Whatever.
Next morning? They thought I’d woken up at 5 a.m. to cook. My father-in-law asked if it was from a bakery. My husband gave me that look—the proud one, like, hey I married a genius. I just nodded and smiled like I totally meant for it to turn out that way.
Since then, it’s become a bit of a thing in our house. Christmas morning, lazy Saturdays, random Tuesdays when we need something cozy… This Overnight Crème Brûlée French Toast always hits.
Why You’ll Love This Overnight Crème Brûlée French Toast Recipe?
So here’s the deal—this overnight crème brûlée French toast isn’t just about taste. It’s about feeling like you have your life together before you’ve even had coffee. You prep it the night before, shove it in the fridge, and then forget about it. When morning hits, you bake it while still in pajamas, maybe yelling at someone to feed the cat.
And the smell? Unreal. Brown sugar and vanilla and something vaguely French café-like. Suddenly you’re not a tired person reheating Pop-Tarts—you’re a host. Even if it’s just you and your kid watching cartoons.
And taste-wise? Imagine bread pudding and French toast had a baby, and that baby went to culinary school and got caramelized around the edges. You get soft custard-soaked bread in the middle, golden edges on top, and this gooey, syrupy layer on the bottom that’s dangerously close to dessert territory. It’s indulgent, yes. But sometimes, that’s exactly what you need.
Ingredient Notes:
Before you run to the store—check your pantry. You probably already have most of this.
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Butter – Real butter. Salted or unsalted? I’ve used both. I lean salted, but that’s probably just because I forget what I bought.
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Brown sugar – I’ve used dark and light. One time I mixed the two because that’s all I had left. Still good.
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Maple syrup – If you’ve got the good stuff, go for it. If not, the squeeze bottle syrup from the back of the fridge totally works.
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French bread – I buy a cheap loaf and let it sit out for a day. Once I used sandwich bread in a pinch and… well, don’t.
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Eggs & half-and-half – This is your custard base. I’ve subbed in milk before, but it’s not quite as rich.
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Vanilla extract – Use the good kind if you can. I ran out once and used almond extract instead. It was… interesting.
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Salt – Just a tiny bit. But don’t skip it. It balances the sweet.
And for toppings? I usually go for whipped cream and berries if I’m being fancy. But real talk—my favorite is just a splash of coffee creamer over the top. I know. Sounds weird. But trust me.
How To Make Overnight Crème Brûlée French Toast?
Step 1: Melt the sugar stuff.
In a bowl, mix your butter, brown sugar, and maple syrup. I usually toss it in the microwave for a minute or two and stir. It’ll look like caramel goo—and that’s exactly what you want.
Step 2: Pour and spread.
Grease your baking dish (I use a 9×13). Pour that brown sugar mix into the bottom and spread it around. It won’t be perfect. It’s fine.
Step 3: Add the bread.
Toss in your bread cubes. Just pile them on evenly-ish. I don’t overthink this.
Step 4: Make the custard.
Whisk together the eggs, half-and-half, vanilla, and salt. Pour it slowly over the bread. If a few pieces float, let them. I press them down with the back of a spoon sometimes.
Step 5: Cover and chill.
Cover the whole thing with foil or plastic wrap and shove it in the fridge. Overnight is best, but I’ve gotten away with 6 hours once when I forgot. Don’t be like me.
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Step 6: Morning magic.
Take it out of the fridge and put it directly in a cold oven. That’s key. Then set the oven to 350°F. Bake for 30–35 minutes once it’s up to temp. You’ll know it’s ready when it’s puffed, golden, and bubbling at the edges.
Bonus move: About halfway through baking, flip a few top pieces of bread. You’ll thank yourself later.
Step 7: Serve.
Serve it warm. I top mine with a dollop of whipped cream and a couple berries when I’m trying to impress people. But honestly? It’s amazing straight from the dish, fork in hand.
Storage Options:
If there are leftovers (rare), cover them and pop them in the fridge. They reheat well in the microwave, though you’ll lose that crisp top. To get that back? Just toss it in the toaster oven or a hot pan for a few minutes. Totally worth it.
I’ve tried freezing it, and… meh. Not terrible, but not the same. It’s better fresh. Or next-day. Maybe even cold with a spoon while standing in front of the fridge. No shame.
Variations and Substitutions:
Look, you can totally follow the recipe to a tee. But if you’re like me, sometimes your kitchen doesn’t cooperate. Here’s how I’ve played with it:
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Brioche or challah instead of French bread – Ultra-rich, totally decadent.
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Add-ins – Sliced apples, chopped pecans, even a handful of chocolate chips. All work.
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Spices – Cinnamon, nutmeg, cardamom… throw in a pinch if you’re feeling seasonal.
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Almond extract – Just a drop in the custard if you want a little twist. Not for everyone, but kind of nostalgic for me.
What to Serve with Overnight Crème Brûlée French Toast?
If you’re making this for brunch or a holiday breakfast, here’s what goes great with it:
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Something savory – Bacon, sausage, or eggs. Trust me, you’ll want a salty bite.
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Something fresh – Fruit, especially citrus or berries, cuts through the richness.
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Something bubbly – Coffee with cream or a mimosa if it’s that kind of morning.
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Silence and a big mug – Because sometimes breakfast should just be quiet and lovely.
Frequently Asked Questions:
Do I have to chill it overnight?
Technically, no. But if you only let it soak for like 2 hours, the bread doesn’t absorb everything as well. Still tasty, just… not quite as magical.
Can I use milk instead of half-and-half?
Yup. Whole milk works, but it’s a little less rich. I’ve done it in a pinch and no one complained.
Can I make it ahead and freeze it?
You can. I’m just gonna say the texture changes a bit. Try freezing a small slice first and see how it goes.
Alright, friend. That’s the whole story. This Overnight Crème Brûlée French Toast is my little breakfast secret weapon—sweet, comforting, easy to throw together, and guaranteed to make you look like you totally have your life together (even if you don’t).
If you give it a try, tell me how it turned out. Did you burn the caramel a little? Add chocolate chips? Eat it straight out of the pan in fuzzy socks? Honestly, I hope so.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Overnight Crème Brûlée French Toast
Ingredients
- 85 grams 6 tbsp butter
- 159 grams ¾ c packed light or dark brown sugar
- 2 tbsp pure maple syrup can substitute with corn syrup or pancake syrup
- 6 to 8 1- inch thick slices French bread cut into 3/4-inch cubes
- 4 large eggs
- 240 ml 1 c half-and-half
- 1 tbsp vanilla extract
- ¼ tsp salt
- Sweetened whipped cream + fresh strawberries/raspberries for serving
Instructions
- Mix & Heat: In a microwave-safe bowl. Combine butter, brown sugar, and maple syrup. Heat for 1-2 minutes. Until the sugar dissolves. Then stir. Alternatively, you can do this step in a pan on the stove.
- Prepare Pan: Lightly grease a 9x13-inch baking pan. With cooking spray. Spread the melted sugar mixture evenly at the bottom.
- Arrange Bread: Place the bread cubes in a single layer. Over the sugar mixture in the pan.
- Make Custard: In a bowl. Whisk together eggs, half-and-half, vanilla extract, and salt. Pour this mixture evenly over the bread. Ensuring all pieces are coated.
- Refrigerate: Cover the pan. And refrigerate it overnight. For about 8-10 hours. Letting the bread soak up the custard.
- Bake: The next morning. Remove the pan from the fridge. Uncover it. Place it in a cold oven. Set the oven to preheat to 350°F (175°C). Once the oven reaches temperature. Bake for 30-35 minutes. Until the bread is golden. And the syrup is bubbling. For an extra caramelized top. You can flip the bread pieces halfway through baking.
- Serve: Serve hot. Directly from the oven. With a dollop of sweetened whipped cream. And fresh berries on top.
- Enjoy your delicious. Caramelized, custard-soaked French toast!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
