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Overnight Crème Brûlée French Toast

Overnight crème brûlée French toast bakes thick brioche soaked in vanilla custard over a caramel base that bubbles up through the bread. The result is a golden, puffed French toast bake with a crème brûlée–style caramel surface and a caramel sauce running down the sides when served.
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Prep Time 15 minutes
Cook Time 45 minutes
Overnight soaking 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Breakfast
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Brioche French toast casserole
  • 1 loaf brioche bread Slice thick.
  • 0.5 cup unsalted butter For the caramel base.
  • 1 cup brown sugar For the caramel base.
  • 2 tbsp corn syrup For the caramel base.
  • 5 eggs For the custard.
  • 1.5 cup heavy cream For the custard.
  • 0.25 cup sugar For the custard.
  • 1 tsp vanilla extract For the custard.
  • 0.5 tsp cinnamon For the custard.
  • 0.25 powdered sugar For serving.
  • 0.5 cup maple syrup For serving.

Equipment

  • 1 sheet pan

Method
 

Make the caramel base
  1. Melt the butter with the brown sugar and corn syrup in a saucepan over medium heat until smooth and glossy, 3–5 minutes. Watch for the mixture to fully dissolve with no grainy bits as it thickens slightly.
Assemble and soak overnight
  1. Grease a 9x13 dish and pour the caramel into the bottom. Spread it evenly so it forms a continuous layer.
  2. Arrange the brioche slices over the caramel in a single overlapping layer. Press down lightly so the bread sits snugly in the caramel.
  3. Whisk the eggs, heavy cream, sugar, vanilla extract, and cinnamon until uniform, about 30 seconds. Stop when the mixture is smooth and evenly colored.
  4. Pour the custard over the bread, ensuring every piece is soaked. Use a spoon to nudge bread so the top areas are moistened.
  5. Cover and refrigerate overnight (soaking). Chill until the bread looks saturated and the custard has set around the slices.
Bake and serve
  1. Bake at 350°F for 40–45 minutes until the top is golden and puffed. Look for bubbling caramel edges that rise up through the bread.
  2. Let the casserole rest 5 minutes, then dust with powdered sugar and serve with maple syrup. Slice and flip each portion so the caramel sauce runs down the sides.

Notes

For the best caramel “crème brûlée” effect, bake in the center rack and avoid under-soaking—overnight rest is what lets the custard fully penetrate. Refrigerate leftovers up to 3 days (covered); reheat individual slices in the microwave or warm the casserole at 325°F until hot. Freezing is not recommended because the custard texture can soften after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a gentler custard richness.