The butter forms the base of the caramel sauce, adding richness and helping to create that classic crème brûlée flavor when combined with sugar and corn syrup.
1 cup packed brown sugar
Brown sugar adds a deep, molasses-like sweetness that complements the custard and creates a caramelized layer at the bottom of the dish. Its slight acidity also helps balance the overall sweetness.
2 tbsp light corn syrup
Corn syrup keeps the caramel layer smooth and prevents crystallization, ensuring a glossy, pourable caramel base that enhances the texture and appearance of the dish.
1 loaf brioche or challah bread, sliced thick
Brioche or challah bread is soft, airy, and absorbs the custard beautifully. These breads have a natural sweetness and buttery texture, making them ideal for achieving a fluffy, custardy French toast.
5 large eggs
Eggs are the foundation of the custard mixture, providing structure and richness. They bind the custard and help it set into a creamy, tender layer that contrasts with the caramel base.
1 1/2 cups half-and-half
Half-and-half offers the perfect balance of creaminess without being overly heavy. It gives the custard a silky texture, which makes each bite of French toast feel indulgent and smooth.
1 tsp vanilla extract
Vanilla adds a warm, aromatic note that enhances the flavor profile, making the dish feel even more like a dessert.
1/4 tsp salt
Salt balances the sweetness of the caramel and custard, subtly enhancing all the other flavors.
Instructions
Prepare the Caramel Base
In a small saucepan over medium heat, melt the unsalted butter. Once melted, add in the brown sugar and light corn syrup, stirring constantly until the mixture is smooth and fully combined. The caramel should be glossy and thick, with no granules of sugar left.
Pour this caramel mixture into the bottom of a 9×13-inch baking dish, spreading it evenly to cover the entire surface. This caramel layer will thicken and caramelize during baking, creating the classic crème brûlée effect at the bottom of the French toast.
Layer the Bread
Arrange the slices of brioche or challah bread over the caramel mixture in the baking dish. It’s okay if the slices overlap slightly—this will help them absorb the custard and cook evenly. Ensure the bread is spread in a single layer, fitting all the slices snugly to create a uniform texture in the finished dish.
Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, and salt until thoroughly combined. The mixture should be smooth and slightly frothy, with no visible egg streaks.
Carefully pour the custard mixture over the bread slices, making sure each slice is soaked evenly. Gently press down on the bread with a spatula or spoon to help it absorb the custard. Cover the dish with plastic wrap and refrigerate it overnight, allowing the bread to soak up the custard and develop a rich, creamy texture.
Bake the French Toast
The next morning, preheat your oven to 350°F (175°C). Take the baking dish out of the refrigerator and let it sit at room temperature for about 20 minutes to ensure even baking.
Bake the French toast in the preheated oven for 35–40 minutes, or until the bread is golden brown and puffed up, with a set custard. The caramel layer at the bottom should be bubbling slightly. Keep an eye on the French toast during the last 10 minutes of baking to prevent the top from over-browning.
Serve and Enjoy
Once baked, remove the dish from the oven and let it cool for about 5–10 minutes. This resting time allows the caramel to thicken slightly, making it easier to serve.
To serve, use a spatula to lift portions from the baking dish, flipping each piece so the caramelized layer is on top. Enjoy the creamy, custardy texture with a caramelized crust for an indulgent breakfast treat.
