Overnight Creme Brulee French Toast Bake Recipe

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How to make Overnight Creme Brulee French Toast Bake:

To make your creamy sauce that the bread will soak in overnight, you will bring butter, brown sugar, and corn syrup to a boil.

Spread the sticky sauce in the bottom of a large baking sheet (I used a jelly-roll pan that was 18″x13″x1″ – you want to make sure that it has at least a 1″ lip around the edges to keep the sauce from spilling out).

Place the day-old sliced bread in the pan on top of the sauce, making sure to not overlap the slices (you want them to be in a single layer).

Now mix together the eggs, cream, salt, vanilla, and cinnamon and then pour over the top of the slices of bread.

Cover the pan (I used plastic wrap) and place in the fridge overnight.

In the morning, uncover the pan and bake for about 30 minutes for French toast perfection!

You can top your French toast with syrup or fresh berries and cream – or it’s even delicious without any topping.

If you aren’t going to eat this French toast immediately, I recommend flipping each piece in the pan over, to prevent it from sticking to the bottom of the pan.

More of our Overnight French Toast recipes:

Serves: 8

Overnight Creme Brulee French Toast Recipe

Thick pieces of bread caramelized in a sweet sauce and soaked overnight to have the most amazing flavor that melts in your mouth with each bite!

Prep Time 10 mins

Cook Time 25 mins

Overnight Chill Time 8 hrs

Total Time 8 hrs 35 mins


  • ½ cup butter
  • 1 cup packed brown sugar
  • 2 Tablespoons corn syrup
  • 12 slices thickly sliced bread day-old or stale bread recommended; French bread works great
  • 5 eggs
  • 1 ½ cups half and half cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • dash of 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.

  • Place 12 slices of bread in a single layer to cover pan.

  • Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.

  • Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve.

  • Top with syrup, whipped cream, fresh fruit, powdered sugar, or topping of choice.


  • To get the perfect French toast, I recommend using day-old or stale bread. Sometimes I even cut my bread into slices and let it sit out for a day or two. If you use a fresh loaf of soft bread, you will end up with soggy slices of French toast. I like to use a loaf of French bread for this recipe, but I always make sure that its a day or two old.
  • Many times in French toast, the ingredients call for milk. However, because this dish has more of a custard-like texture and flavor, I prefer using full-fat half-and-half. This will give it a rich flavor and each bite will literally melt in your mouth.


Calories: 560 kcal · Carbohydrates: 87 g · Protein: 13 g · Fat: 18 g · Saturated Fat: 11 g · Cholesterol: 47 mg · Sodium: 696 mg · Potassium: 218 mg · Fiber: 2 g · Sugar: 34 g · Vitamin A: 515 IU · Vitamin C: 1 mg · Calcium: 116 mg · Iron: 4 mg


  • sauce pan

  • Baking Sheet

  • Mixing Bowl

Recipe Details

Course: Breakfast

Cuisine: American

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