Ingredients
Caramel Base
- ½ cup unsalted butter
- 1 cup brown sugar
- 2 tablespoons light corn syrup
French Toast Custard
- 5 large eggs
- 1 ½ cups half-and-half (or whole milk for a lighter version)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Bread
- 1 loaf brioche or challah, cut into thick slices
Topping
- ¼ cup granulated sugar (for caramelizing)
- Optional: Fresh berries, powdered sugar, whipped cream, maple syrup
Instructions
1. Prepare the Caramel Base
In a small saucepan over medium heat, melt the butter. Add brown sugar and corn syrup, stirring until smooth and well combined. Pour this mixture into a greased 9×13-inch baking dish, spreading it evenly across the bottom.
2. Layer the Bread
Arrange the brioche slices in a single layer over the caramel base. The bread should be tightly packed but not overlapping too much to ensure even soaking.
3. Make the Custard
In a large mixing bowl, whisk together eggs, half-and-half, vanilla extract, cinnamon, and salt until well blended.
4. Soak the Bread
Pour the custard evenly over the bread, ensuring all slices are well coated. Lightly press the bread down with the back of a spoon to help it absorb the liquid.
5. Refrigerate Overnight
Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight. This step allows the bread to soak up the custard completely, resulting in a rich, tender texture.
6. Bake
Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 10 minutes before baking. Bake uncovered for 35-40 minutes until golden brown and set in the center.
7. Create the Crème Brûlée Topping
Sprinkle granulated sugar evenly over the top of the baked French toast. Use a kitchen torch to caramelize the sugar until golden and crisp. If a torch is unavailable, place the dish under the oven broiler for 2-3 minutes, watching carefully to prevent burning.
8. Serve and Enjoy
Slice and serve warm with your choice of toppings, such as fresh berries, powdered sugar, whipped cream, or a drizzle of maple syrup.
Notes
Avoiding Common Mistakes
- Soggy French Toast: If the dish turns out too wet, it may be due to excessive custard or using overly fresh bread. Using slightly stale bread helps absorb the liquid better.
- Overly Dry Texture: If the French toast is too dry, it may have been baked too long. Checking for a slightly jiggly center before removing from the oven helps retain moisture.
- Uneven Caramelization: When using the broiler for caramelizing, rotate the dish frequently to prevent burning. A torch provides better control over the process.
Helpful Kitchen Tips
- Time-Saving Prep: Assemble everything the night before so you can simply bake and serve in the morning.
- Alternative Cooking Methods: If you prefer a crispier texture, consider air-frying individual slices at 375°F for 5-7 minutes after baking.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at 300°F for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes