This Overnight Crème Brûlée French Toast is an indulgent twist on a classic breakfast favorite. With rich custard-soaked bread and a caramelized topping, it’s a dish that feels luxurious yet incredibly easy to prepare. By letting everything sit overnight, I wake up to a nearly ready-to-bake breakfast that’s sure to impress with its buttery, sweet flavor and soft-on-the-inside, crisp-on-the-outside texture. Overnight Crème Brûlée French Toast

Why You’ll Love This Recipe

I love how effortless this dish becomes with just a little planning the night before. It’s perfect for weekends, holidays, or any time I want to treat myself and others to a decadent, no-fuss breakfast. The custard base gives the bread a creamy, melt-in-the-mouth texture, while the caramelized sugar crust adds that crème brûlée crunch that makes every bite irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 loaf of French bread, sliced into 1-inch thick pieces
5 large eggs
1 cup half-and-half
1 cup whole milk
1 teaspoon vanilla extract
2/3 cup granulated sugar, plus extra for the topping
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter
Maple syrup, for serving

Directions

I butter a 9×13-inch baking dish generously, then arrange the bread slices in a snug, single layer.
In a mixing bowl, I whisk together the eggs, half-and-half, whole milk, vanilla, 2/3 cup sugar, cinnamon, and nutmeg until smooth.
I pour the custard mixture evenly over the bread and gently press the slices so they absorb the liquid.
I cover the dish with plastic wrap and refrigerate it overnight.
In the morning, I preheat the oven to 350°F (175°C) and remove the dish from the fridge.
I cut the butter into small bits and scatter them over the bread. Then I sprinkle a bit more sugar on top.
I bake it for 35-40 minutes until golden and puffed.
If I want a caramelized top, I sprinkle extra sugar and broil it for a couple of minutes until it bubbles and browns.
I serve it warm with maple syrup on the side.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes (plus overnight refrigeration)

Variations

Dairy-Free Option: I use almond or coconut milk and dairy-free butter to make it lactose-friendly.
Flavor Boost: I add orange zest or a splash of bourbon to the custard for a different flavor profile.
No-Broil Finish: When short on time, I skip the broil and just dust with powdered sugar.
Bread Swap: Brioche or challah makes it even richer if I want to change up the bread.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 2 days.
Reheating: I reheat it in the oven at 325°F (163°C) for about 10 minutes. To get the crispy top again, I sprinkle a little sugar and broil briefly.

FAQs

What type of bread works best for this recipe?

I prefer using French bread, brioche, or challah because they soak up the custard well without falling apart.

Can I make this without soaking overnight?

If I don’t have time, I let it soak for at least 3-4 hours in the fridge before baking. It still turns out great.

Is the caramelized topping necessary?

It’s optional, but I love the crunch it adds. If I skip it, I sometimes dust powdered sugar on top for sweetness.

Can I freeze the leftovers?

Yes, I freeze individual portions and reheat them in the oven. A quick broil at the end brings back the crisp top.

What toppings go well with this French toast?

I usually serve it with fresh berries, whipped cream, or just a simple drizzle of maple syrup.

Conclusion

Overnight Crème Brûlée French Toast is everything I want in a special breakfast—rich, indulgent, and incredibly easy to make. I love that I can prepare it the night before and wake up to a beautiful dish ready to bake. Whether it’s for a holiday brunch or just a treat for myself, this recipe never fails to delight.