
Wake up to this sweet Crème Brûlée French Toast with a crispy caramel top and soft center It takes regular morning food up a notch Make it the day before so there's no hassle when you want something cozy and fancy with barely any work after you get up
The first time I tasted this was at a sleepover with buddies Before everyone even finished coffee people were hunting me down for the how-to
Delicious Ingredients
- Ground cinnamon: Optional but brings warm spice Make sure it's freshly ground for the best hit
- Salt: Takes the sweetness down just a touch and pumps up all the other flavors Fine sea salt melts in smoothly
- Vanilla extract: Adds that classic French toast comfort Use the real stuff for big flavor skip imitation
- Whole milk: Makes the custard super rich Full fat is where it's at for next level taste
- Large eggs: Hold the casserole together and build the body Go for good quality eggs if possible for a custard upgrade
- French bread: Holds up to soaking Gets nicely puffy while baking Don't grab the softest loaf older bread actually works best
- Corn syrup: Keeps the caramel smooth with zero grittiness Light corn syrup works best here
- Brown sugar: Brings deep caramel flavor Dark brown sugar means even more yum
- Unsalted butter: Makes the caramel base rich Using high quality butter really shines here
Tasty Instructions
- Serve It Up:
- Give the dish a few minutes out of the oven so it cools a bit Flip each piece upside down so the gooey caramel is front and center You can add berries or dust with powdered sugar if you want Grab a spatula and dig in while it’s still warm
- Bake:
- Grab the dish from the fridge uncap it and let it sit out about fifteen minutes Heat your oven to three fifty and slide the casserole onto the center rack Don’t cover it Bake for thirty five to forty minutes You want a golden top and a center that’s set but just a little jiggly
- Chill Overnight:
- Wrap up tight with plastic and chill in the fridge overnight or at least four hours It’s even better if you let it soak while you sleep That way each bite is super velvety inside
- Get the Custard Ready:
- Crack your eggs into a bowl add milk vanilla salt and some cinnamon if using Whisk until it's all one color Take your time so it's super smooth Pour over the arranged bread Try to cover every slice and if any poke up push them down until they're totally soaked
- Place the Bread:
- Cut your French bread into chunky one inch slices Set them on top of the caramel base overlapping if you have to so every corner fits Press each one into the caramel for a good coat
- Whip Up Caramel Layer:
- Put unsalted butter brown sugar and corn syrup in a small pot Turn the stove to medium and stir the whole time When it’s melted and bubbling in three to four minutes pour quick into a nine by thirteen baking pan and smooth it out Now you’ve got a killer sticky base waiting

Hands down my favorite part is the caramel bottom It goes dark and gooey The end pieces? Always the first I grab They get the thickest crust My grandma and I'd play nice during brunch but we always wanted those caramel-packed slices
Keep It Fresh
Stash leftovers in the fridge covered well They'll hold up for three days Zap slices in the microwave or toss back in the oven with foil to bring back that soft custardy bite You could freeze it but honestly it’s best eaten fresh or within a day or two
Easy Swaps
Brioche and challah both work instead of French bread for a fluffier feel Try oat or almond milk if you want it dairy free but know the flavor's a little different Toss in maple syrup in place of corn syrup for a twist in the caramel vibe
Serving Ideas
Serve hot and top with fresh berries powdered sugar or whipped cream For real crunchy caramel sprinkle on some chunky sugar during the last ten minutes of baking Put it out with hot coffee and lots of crispy bacon for a brunch that everybody loves
Background
People have used old bread for sweet dishes for ages French toast came from that tradition This version takes the French crème brûlée idea with that awesome caramel twist In the US it’s become a brunch superstar and people are always asking for it after the first bite
Common Recipe Questions
- → Can I switch out French bread for another kind?
Totally! Use thick slices of challah or brioche if you want it extra soft and rich. They soak up the custard so well.
- → How do you get that shiny caramelized crust on top?
Mix brown sugar, butter, and a little corn syrup. This turns into a caramel under the bread that bubbles up and gives a golden, crunchy layer when baked.
- → How long do I need to let it soak before baking?
Overnight is best, but you can get away with at least 4 hours. The longer it soaks, the better the bread soaks up all that custard.
- → Should you eat this dish hot or can you eat it cold?
Warm is where it’s at. Right out of the oven, the caramel is gooey and the custard’s super soft.
- → How can I add more flavors or make it crunchier?
Toss a handful of coarse sugar on top right before it’s done for a crunch. Fresh fruit on the side is good, too.