Overnight Crème Brûlée French Toast
Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tbsp corn syrup
1 loaf of French bread (or brioche), cut into 1-inch thick slices
5 large eggs
1 1/2 cups half-and-half (or milk for a lighter version)
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon (optional)
Instructions:
Prepare the Caramel Base:
In a small saucepan, melt the butter, then stir in the brown sugar and corn syrup. Cook over medium heat until the sugar dissolves and forms a smooth caramel sauce.
Pour the caramel sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
Arrange the Bread:
Place the bread slices on top of the caramel layer in a single layer. Fit them snugly to cover the entire dish.
Make the Custard:
In a mixing bowl, whisk together the eggs, half-and-half, vanilla, salt, and cinnamon (if using).
Pour this custard mixture evenly over the bread, making sure each slice is well coated.
Chill Overnight:
Cover the baking dish with plastic wrap or foil and refrigerate overnight (or at least 4 hours). This lets the bread soak up the custard.
Bake in the Morning:
Preheat the oven to 350°F (175°C).
Remove the French toast from the refrigerator and let it sit at room temperature for about 15-20 minutes.
Bake uncovered for 35-40 minutes, or until the top is golden and the custard is set.
Serve:
Let the French toast cool for about 5 minutes, then serve by flipping each slice so the caramelized bottom is on top.
Top with powdered sugar, fresh berries, or whipped cream if desired.
