Overnight Crème Brûlée French Toast Bake

Overnight Crème Brûlée French Toast Bake


8 servings


French Toast

  • 1/2 cup (1 stick) butter
  • 3/4 cup plus 2 tablespoons (divided) Tate+Lyle® Organic Turbinado Cane Sugar
  • 1 large French bread, sliced into 16 (1-inch) slices
  • 3 large eggs
  • 1 cup half and half
  • 1 1/2 tablespoons pure vanilla extract
  • raspberries, for garnish
  • mint leaves, for garnish

Vanilla Cream Sauce

  • 6 egg yolks
  • 6 tablespoons Tate+Lyle® Organic Turbinado Cane Sugar
  • 1 cup heavy cream
  • 1 cup milk
  • 1 teaspoon pure vanilla extract


French Toast

Grease a 13 x 9-inch baking dish; set aside.

In a saucepan, over medium heat, combine butter and 3/4 cup sugar. Stir until smooth.

Pour mixture into prepared baking dish. Press bread slices into the prepared pan creating 4 rows of 4 bread slices.

In a medium bowl, whisk together eggs, half and half and vanilla. Pour mixture over the bread slices. Cover and refrigerate overnight.

Remove baking dish from refrigerator and let it sit out 15 to 30 minutes before baking.

Preheat oven to 350°F.

Turn each slice of bread over in pan.

Bake 35 to 40 minutes. Remove from oven.

Sprinkle 2 tablespoons sugar on top of bread. Using a kitchen torch, caramelize the sugar.

Vanilla Cream Sauce

In a medium bowl, whisk together egg yolks and sugar; set aside.

In a medium saucepan over medium heat, combine cream and milk. Bring to a boil, stirring constantly. Remove from heat.

Add a small amount of the heated milk to the egg mixture to temper the egg mixture. Add tempered egg mixture to the cream and stir.

Place saucepan back on heat and stir until the mixture thickens.

Remove from heat and stir in vanilla.

To Serve:
Drizzle vanilla sauce over French Toast slices. Garnish with raspberries and mint leaves.