I stole this recipe for Overnight Crème Brulee French Toast from sixsistersstuff.com. This breakfast recipe starts with the caramelized topping. In a saucepan melted butter, brown sugar and corn syrup are cooked until well mixed. Then the sugar mixture is spread into the bottom of a greased jelly roll pan. Sliced bread is then placed on top. Next eggs, cream, salt, vanilla and cinnamon are mixed together in a bowl and poured over the bread slices. The pan is refrigerated overnight then baked. When serving the bread slices are flipped over so the crème brulee topping is on top.

Did you know? The literal translation of crème brûlée is “burnt cream.” The caramelized topping becomes brittle, creating a delicious flavor and textural contrast to the softer custard beneath.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: ½ cup butter, 1 cup packed brown sugar, 2 tbsp corn syrup, 12 slices thickly sliced bread day-old or stale, 5 eggs, 1 ½ cups half and half, ¼ tsp salt, 1 tsp vanilla extract and cinnamon.

In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally.

Pour mixture onto large, greased jelly roll pan (18x13x1). Spread around to cover surface.

Then place 12 slices of bread in a single layer to cover pan.

Next mix together the eggs, cream, salt, vanilla and cinnamon.

Spoon mixture over each piece of bread.

Cover and refrigerate overnight. Bake uncovered at 350 F for about 25-30 minutes.

Remove from pan and serve. Top with syrup, fresh fruit or powdered sugar.

If you liked this recipe for Overnight Crème Brulee French Toast then you can also try Overnight Raspberry French Toast, Overnight Apple French Toast, Baked French Toast or Strawberry Cheesecake French Toast Casserole.

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Overnight Crème Brulee French Toast

This breakfast recipe starts with the caramelized topping. In a saucepan melted butter, brown sugar and corn syrup are cooked until well mixed. Then the sugar mixture is spread into the bottom of a greased jelly roll pan. Sliced bread is then placed on top. Next eggs, cream, salt, vanilla and cinnamon are mixed together in a bowl and poured over the bread slices. The pan is refrigerated overnight then baked. When serving the bread slices are flipped over so the crème brulee topping is on top.

Course Breakfast

Prep Time 15 minutes

Cook Time 25 minutes

Chilling Time 8 hours

Servings 8 people

Ingredients

• ½ cup butter
• 1 cup packed brown sugar
• 2 tbsp corn syrup
• 12 slices thickly sliced bread day-old or stale
• 5 eggs
• 1 ½ cups half and half
• ¼ tsp salt
• 1 tsp vanilla extract
• Cinnamon

Instructions

1. In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally.
2. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread around to cover surface.
3. Place 12 slices of bread in a single layer to cover pan.
4. Mix together the eggs, cream, salt, vanilla and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
5. Bake uncovered at 350 F for about 25-30 minutes. Remove from pan and serve.
6. Top with syrup, whipped cream, fresh fruit or powdered sugar.