Sweet Caramelized Brioche Breakfast

This luxurious overnight French toast blends breakfast comfort with dessert elegance. As you sleep, thick brioche slices soak in rich custard, creating a stunning morning treat with a crackling caramelized top that breaks beautifully with each bite.

I came up with this dish when hosting my first holiday breakfast after getting married. My spouse's parents ask for it whenever they come over, and we've made it our Christmas morning staple for ten years running.

Ingredients

• Unsalted butter: Forms the gorgeous caramel foundation that'll top your French toast once flipped
• Brown sugar: Adds rich, dark sweetness you just can't get from white sugar
• Light corn syrup: Keeps your caramel perfectly smooth without any sugar crystals
• Large eggs: Give your custard its firm yet tender structure
• Half and half: Offers the sweet spot between milk and cream for just the right custard feel
• Vanilla extract: Brings subtle warmth to your custard, always go for real not fake
• Ground cinnamon: Provides a soft, warm spice that works with the custard instead of taking over
• Brioche or challah bread: Gives you that dream texture, strong enough for soaking yet soft when cooked
• Granulated sugar: Creates that iconic shattering top that makes this dish special

Easy Instructions

Make Your Caramel Foundation:

Get your butter melted in a pot over low-medium heat until it's fully liquid but not turning brown. Toss in your brown sugar and corn syrup, keep stirring for about 3 minutes until everything's mixed and getting thicker. You want it smooth with no grainy bits left. Right away, pour it into a greased 9×13-inch baking dish and spread it all around the bottom.

Put Down Your Bread:

Take your thick bread slices and lay them in one layer over your caramel mix. You might need to trim some pieces to fill in gaps. Push them down lightly into the caramel but don't squish them. Make sure bread covers everything but leave tiny gaps between slices so the custard can soak in nicely.

Mix Up Your Custard:

Grab a big bowl and beat those eggs until they're foamy, about half a minute. Pour in your half-and-half while you keep whisking. Add the vanilla, cinnamon, and salt, mixing until everything's blended. Your custard should look light yellow with tiny cinnamon specks all through it. Check it's right by dipping a spoon in, it should coat the back and stay there a moment.

Let It Soak Overnight:

Now pour your custard mix over your bread, trying to get some on each slice. Gently push the bread down to help it soak up the good stuff. Cover everything tight with plastic wrap, pushing it right onto the surface so no skin forms. Put it in the fridge at least 8 hours or up to a full day, the longer it sits, the more pudding-like it gets.

Bake It Just Right:

Take your dish out of the fridge and let it warm up a bit while your oven heats to 350°F. Take off the plastic and bake it uncovered for 35-40 minutes. You'll know it's done when it puffs up big, turns golden on top, and hits 160°F inside. The middle should be set but still wobble slightly.

Add That Special Top:

Sprinkle your white sugar evenly across the top of your baked French toast, aiming for a thin, even layer rather than thick spots. Use a kitchen torch moving in circles about 2-3 inches away until the sugar bubbles and turns amber. If you're using your broiler instead, put the dish 4 inches from the heat and watch it closely for 2-3 minutes until it caramelizes.

Dig In:

Let your French toast cool about 5 minutes after torching so the sugar gets nice and hard. Cut it into pieces and flip them carefully onto plates so the caramel side faces up. Enjoy while warm with fresh berries, a little powdered sugar, or some pure maple syrup if you want.

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Corn syrup is the hidden hero in this dish. I usually skip processed stuff in my cooking, but this tiny amount stops the caramel from getting grainy and helps create that smooth, silky texture. My grandma showed me this trick when I was just starting to cook, and it really works wonders.

Choosing the Right Bread

Your bread choice makes a huge difference in how this turns out. Brioche brings a buttery richness that makes this taste like something from a fancy restaurant, while challah gives you a bit more substance that stands up really well to soaking overnight. Both have a natural sweetness that works great with the caramel and custard mix. Don't try using regular sandwich bread as it'll turn to mush during the long soak. Slightly stale bread actually works better because it soaks up more custard without falling apart. If your bread's super fresh, you can lightly toast the slices first to dry them out a bit.

Keeping and Warming Up

This dish tastes best right out of the oven when the sugar top is still crunchy. But you can keep leftovers in the fridge for up to two days. To warm it back up, cover with foil and put in a 300°F oven for about 15 minutes until it's hot all the way through. The crunchy top will get softer after storing but it'll still taste amazing. For single servings, warm them in a covered pan over low heat with a tiny bit of butter. I wouldn't try freezing this as the custard gets weird when thawed.

Make It Your Own

The classic version is fantastic on its own, but you can switch things up to suit different times of year or what you like. Try adding orange or lemon zest to the custard for a fresh twist. In fall, throw in a bit of nutmeg or pumpkin spice. Want an adult version? Swap a tablespoon of vanilla for some Grand Marnier or bourbon. Chocolate lovers can put a thin layer of semisweet chocolate chips between the caramel and bread, they'll melt into an awesome sauce while baking.

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You're about to wow everyone at the table with this dreamy mashup of French toast and crème brûlée. Trust me, every single bite is worth the overnight wait!

Frequently Asked Questions

→ Can I make this without refrigerating overnight?

You can do a quick version by soaking for just 2 hours instead. It won't taste quite as deep and rich, but it'll still turn out pretty tasty.

→ What can I substitute for half-and-half?

Mix whole milk and heavy cream in equal amounts to replace half-and-half. Want it extra rich? Go with just heavy cream. Need it lighter? Just whole milk works too, but won't be as creamy.

→ Can I make this without a kitchen torch?

You sure can! Just pop your baked toast under the broiler for a minute or two until the sugar turns golden. Keep an eye on it since it can burn really fast.

→ What's the best bread to use?

Brioche and challah work great because they're soft yet sturdy and soak up the egg mix without falling apart. You can try French bread or thick white sandwich bread too, but they'll give you a slightly different feel.

→ Can I prepare this for a crowd?

This is perfect for parties since you make it ahead of time. Just double everything and use two baking dishes if you need to feed more than 8 people.

→ How do I store and reheat leftovers?

Cover and keep leftovers in the fridge for up to 3 days. Warm single portions in the microwave for 30-60 seconds or heat them in a 325°F oven for about 10 minutes until they're hot throughout.