Description
Indulge in this rich and custardy overnight French toast, finished with a caramelized sugar topping that gives it a crème brûlée flair. Perfect for a decadent breakfast or brunch!
Ingredients
1 loaf French bread, sliced 1-inch thick
5 large eggs
1 cup half-and-half
1 cup whole milk
1 teaspoon vanilla extract
2/3 cup granulated sugar (plus extra for topping)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, cut into small pieces
Maple syrup, for serving
Instructions
Generously butter a 9×13-inch baking dish. Arrange the French bread slices in a single layer, slightly overlapping if necessary.
In a large mixing bowl, whisk together the eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, and nutmeg until smooth and well-combined.
Pour the custard mixture evenly over the bread slices, ensuring every slice is thoroughly coated. Use a spatula or your hands to gently press the bread into the custard.
Cover the dish tightly with plastic wrap and refrigerate overnight to allow the bread to absorb the custard.
Preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and discard the plastic wrap. Dot the bread with small pieces of butter and sprinkle a light layer of sugar over the top. Bake for 35-40 minutes, or until the French toast is puffed and golden.
Remove the dish from the oven and let it cool slightly. Sprinkle an even layer of granulated sugar on top of the bread. Use a kitchen torch or the broiler setting on your oven to caramelize the sugar until it is golden and crisp.
Allow the French toast to cool for a few minutes before serving. Drizzle with maple syrup and enjoy!
Notes
For a deeper flavor, substitute brown sugar for some or all of the granulated sugar in the custard.
Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven.
Customize the dish with fresh fruit or a dollop of whipped cream when serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
