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This overnight French toast delivers brunch elegance without any early morning fuss. The dreamy mix of sugary caramelized bottom and custardy soaked bread falls somewhere between pudding and classic French toast, leaving your home smelling like a fancy bakery.
I whipped this up one Christmas morning when I wanted something fancy but couldn't spend the holiday stuck cooking. Now my family begs for it whenever we celebrate anything, and I've been tweaking how to get that perfect caramel layer ever since.
Ingredients
- Unsalted butter: Forms the base of your caramel and keeps everything from tasting too salty
- Brown sugar: Adds that rich, dark sweetness that makes the sauce so indulgent
- Light corn syrup: Keeps your caramel silky and stops it from getting grainy
- Large eggs: Give your custard body and richness
- Half and half: Hits the sweet spot between too heavy and too thin
- Vanilla extract: Brings cozy flavor to your custard mix
- Ground cinnamon: Adds a gentle spice kick that works with the caramel
- Salt: Perks up all the flavors and cuts through sweetness
- Brioche or challah bread: Soaks up custard perfectly while staying intact
- Granulated sugar: Creates that satisfying cracky top layer
Easy Directions
- Make Your Caramel:
- Start by melting butter in a pan over medium heat until it's bubbly. Dump in brown sugar and corn syrup, then whisk for about 3 minutes until it's all smooth and a bit thick. Pour it straight into your baking dish and spread it around the bottom. As it bakes, this sweet layer will bubble up and create pockets of goodness throughout.
- Add Your Bread:
- Put sliced brioche or challah in one layer over the caramel. For the best look, go with thick 1-inch slices and overlap them slightly. You might need to trim pieces to fill gaps so the caramel's completely covered. Good bread really matters here since it's what holds everything together.
- Mix Your Custard:
- Beat eggs in a big bowl until they're frothy, about a minute or so. Pour in half and half while you keep whisking. Add vanilla, cinnamon, and salt, then whisk until everything's mixed up with no egg streaks. Slowly pour this over your bread, gently pushing down each slice to help it soak up the liquid.
- Let It Rest:
- Cover your dish tightly with plastic wrap and stick it in the fridge for at least 8 hours, though 12 is even better. This sitting time lets the bread soak up all that custard while flavors blend together. The real magic happens during this wait as the bread gets soft and the caramel starts working from below.
- Bake It:
- Take the dish out of the fridge 30 minutes before cooking. Heat your oven to 350°F. Bake it uncovered for 35-40 minutes, until the top looks golden and the middle is mostly set but jiggles a little. If the top browns too fast, loosely cover it with foil so the center can finish cooking without burning.
- Add That Crackly Top:
- Sprinkle sugar evenly across the top of your baked French toast, aiming for a thin, even coating. Use a kitchen torch with slow, sweeping movements to melt the sugar until it bubbles and turns amber. If you're using your broiler instead, watch it super closely since it can burn in seconds. This step gives you that amazing crackly top that makes this dish so special.
- Dish It Up:
- Let it cool about 5 minutes before serving so the top can set a bit. Cut into portions and carefully move them to plates, making sure to scoop up the caramel sauce from the bottom to drizzle over each piece. Add any extra toppings you like for a fancy touch.
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Corn syrup is my must-have ingredient here. I tried skipping it once, thinking it wasn't needed, but learned it stops the caramel from turning into tooth-breaking candy at the bottom of the dish. That tiny amount makes the difference between silky sauce and a trip to the dentist.
Choosing Good Bread
Brioche and challah work best for this dish because they're buttery and have just the right texture. Slightly stale bread actually soaks up more custard without falling apart. If you only have fresh bread, slice it and let it sit out a few hours to dry a bit before you start. Don't try using regular sandwich bread—it just won't give you that amazing texture that makes this dish so special.
Make It Your Own
The basic version tastes amazing, but you can switch things up in lots of ways. Try putting thin apple slices between the caramel and bread for a fall twist. Mix some orange zest into your custard for brightness. Spread a thin layer of cream cheese between bread slices if you want something extra rich. For grown-up gatherings, add a spoonful of Grand Marnier or bourbon to your custard mix for deeper flavor.
What to Serve With It
This sweet, rich French toast needs some contrast on your table. Serve it with fresh fruit to balance the sweetness. Crispy bacon makes a great salty partner to the caramel. For drinks, avoid super sweet options and go with something tangy or slightly bitter like fresh OJ, strong coffee, or even mimosas for special occasions.
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Frequently Asked Questions
- → Can I swap the bread type?
Sure, choose brioche or challah for the best texture. Thick white bread or sourdough are good backups.
- → How long can it stay in the fridge?
You can chill it up to 12 hours, making it a perfect make-ahead dish.
- → What if I don’t have a torch?
No problem! Use your oven’s broiler to caramelize the sugar layer instead.
- → Any topping suggestions?
Try fresh fruits, whipped cream, maple syrup, or sprinkle powdered sugar for extra flair.
- → Is there a dairy-free version?
Yes, switch the butter for non-dairy substitutes, and use almond or oat milk instead of half-and-half.