Ingredients
Scale
- 1 loaf of French bread or brioche (about 10 cups, sliced 1-inch thick)
- 1/2 cup unsalted butter
- 1 cup brown sugar (light or dark, your choice)
- 2 tablespoons corn syrup (optional but helps with caramel texture)
- 5 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Optional topping: powdered sugar, fresh berries, or a drizzle of maple syrup
Instructions
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup (if using) until smooth and bubbling. Pour this mixture evenly into the bottom of a greased 9×13-inch baking dish.
- Arrange the bread slices over the caramel in a snug, single layer. It’s okay if they overlap a bit.
- In a large bowl, whisk together the eggs, milk, cream, vanilla, and salt until fully combined.
- Slowly pour the custard mixture over the bread, pressing gently to help the bread soak it up.
- Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- The next morning, preheat your oven to 350°F (175°C). Remove the cover and bake for 35–40 minutes, until puffed and golden on top.
- Let it cool for 5–10 minutes, then slice and flip portions onto plates to reveal the caramelized bottom. Add your favorite toppings if desired!
Notes
Use day-old bread for the best texture. Let the dish rest for 5–10 minutes after baking for cleaner serving. For variety, add fruit, spices, or even a splash of liqueur to the custard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 22g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 155mg
Keywords: french toast, breakfast, creme brulee, overnight, brunch, sweet