Overnight Crème Brûlée French Toast Recipe: A Decadent Morning Delight

Ingredients

Custard & Bread

• 8 slices (about 2 inches thick) brioche or challah bread
• 1 ½ cups heavy cream
• 4 large egg yolks
• ¼ cup granulated sugar
• 1  teaspoon pure vanilla extract
• ½  teaspoon orange zest (about 1 large orange)
• 2  tablespoons Grand Marnier or orange liqueur (optional)

Brûlée Topping

• ¼  cup light brown sugar, packed
• 2  teaspoons unsalted butter, melted

Optional Add‑Ons

• Fresh berries (strawberries, raspberries, blueberries)
• Maple‑brown butter drizzle

Instructions

Caramelizing the Top

1. Preheat the Oven. Set your oven to 375 °F (190 °C) and let it heat while you finish the topping. A hot oven ensures the custard finishes cooking evenly without drying out.
2. Apply the Brûlée Mixture. In a small bowl, combine the brown sugar and melted butter. Brush a generous layer over the top of each soaked slice, covering the surface completely. The butter helps the sugar melt into a glossy glaze.
3. Bake Briefly. Arrange the slices on a parchment‑lined baking sheet and bake for 8–10 minutes, just until the custard is set and the sugar begins to melt. Watch closely; you want a soft set, not a hard crust.
4. Torch the Surface. Using a kitchen torch, melt and caramelize the sugar until it turns a deep amber and forms a crisp crackle. If you don’t have a torch, place the pan under the broiler for 1–2 minutes, watching closely to avoid burning.
5. Rest and Serve. Allow the French toast to sit for 1–2 minutes after torching; the crust will harden slightly, giving that signature “crack” when tapped with a fork.