🍞 Overnight Crème Brûlée French Toast 🍮
Ingredients
1 loaf French bread or brioche, cut into 1-inch thick slices
6 large eggs
2 cups whole milk
1 cup heavy cream
½ cup granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
½ cup chopped pecans or walnuts (optional)
Powdered sugar and maple syrup, for serving
Instructions
Grease a 9×13-inch baking dish and arrange the bread slices in a single layer, slightly overlapping if necessary.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour this mixture evenly over the bread, ensuring all slices are soaked. Cover the dish with plastic wrap and refrigerate overnight.
In the morning, preheat your oven to 350°F (175°C).
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup, cooking until the mixture is smooth and bubbly, about 2-3 minutes. Remove from heat and stir in the chopped nuts (if using).
Pour the caramel sauce evenly over the soaked bread slices.
Bake for 35-40 minutes, or until the top is golden brown and the custard is set.
Let the dish cool for 5-10 minutes before dusting with powdered sugar. Serve warm with maple syrup on the side.