Description

Indulge in the perfect fusion of classic French toast and caramelized crème brûlée with this make-ahead recipe. Golden and crispy on the outside, soft and custardy on the inside, this breakfast dish is effortlessly elegant and ideal for brunch gatherings.

Ingredients

For the Caramel Base:

1/2 cup unsalted butter
1 cup brown sugar
2 tbsp maple syrup

For the French Toast:

1 loaf thick-cut brioche or challah bread, sliced
5 large eggs
1 1/2 cups half-and-half
1 tsp vanilla extract
Pinch of salt

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Instructions

1. Prepare the Caramel Layer:

Melt butter, brown sugar, and maple syrup over medium heat until smooth.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly.

2. Arrange the Bread:

Place the thick-cut bread slices over the caramel in a single layer.

3. Make the Custard Mixture:

In a bowl, whisk together eggs, half-and-half, vanilla extract, and salt until fully combined.

4. Soak the Bread Overnight:

Pour the custard evenly over the bread, pressing slices down gently.
Cover and refrigerate overnight (or at least 6-8 hours).

5. Bake to Perfection:

Preheat oven to 350°F (175°C) and let the dish sit at room temperature for 10-15 minutes.
Bake for 35-45 minutes until golden brown and bubbling.

6. Serve and Enjoy:

Let rest for 5 minutes before serving.
Spoon extra caramel sauce from the pan over each slice.

Notes

Use day-old bread for the best texture.
Resting after baking thickens the caramel and enhances flavor.
Broil for the last 2-3 minutes for a crispy top.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 10 minutes (plus overnight soaking)
Cook Time: 40 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: French-American