Description

A luxurious make-ahead breakfast dish that captures the creamy richness of crème brûlée in every golden slice. Thick-cut bread soaks overnight in a silky custard, bakes over a bubbling brown sugar caramel, and comes out irresistibly crisp on top and tender in the center.

Ingredients

Scale

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons light corn syrup

1 loaf brioche or challah bread (sliced 1-inch thick)

5 large eggs

1 1/2 cups half-and-half

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat until smooth. Pour into a greased 9×13-inch baking dish.
Layer bread slices in the dish over the caramel mixture.
In a large bowl, whisk eggs, half-and-half, vanilla, and salt. Pour evenly over the bread.
Gently press the bread to soak up custard. Cover and refrigerate overnight.
The next morning, preheat oven to 350°F (175°C). Uncover and bake for 35–40 minutes.
Let sit for 5 minutes before serving. Spoon caramel from the bottom of the pan over each portion.