In a small saucepan, melt the butter over medium heat. Once melted, add the brown sugar and light corn syrup (if using). Stir constantly until the sugar has dissolved and the mixture becomes smooth, about 3-4 minutes.

Pour this caramel mixture into the bottom of a greased 9x13-inch baking dish, spreading it evenly.

Layer the Bread:

Arrange the slices of French bread in a single layer over the caramel in the baking dish. You may need to overlap the slices slightly to fit them all in.

Make the Custard:

In a medium mixing bowl, whisk together the eggs, half-and-half, milk, vanilla extract, cinnamon (if using), and a pinch of salt until well combined.

Pour the Custard Over the Bread:

Slowly pour the egg mixture over the bread slices, making sure each piece is thoroughly coated. Gently press the bread down into the custard to help it absorb the mixture.

Cover the dish with plastic wrap or foil and refrigerate overnight (or for at least 8 hours) to allow the bread to soak up the custard.

Bake the French Toast:

The next morning, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 15-20 minutes while the oven preheats.

Bake the French toast, uncovered, for 40-45 minutes or until the top is golden brown and crisp and the custard is set.

Serve:

Let the bake cool for about 5 minutes before serving. Flip each piece onto a plate to reveal the caramelized bottom. Serve with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.

Prep Time:

15 minutes (plus overnight refrigeration)

Cook Time:

45 minutes

Total Time:

1 hour (plus overnight soak)

Nutrition (per serving):

Calories: 350

Fat: 18g

Carbohydrates: 45g

Protein: 9g

Fiber: 1g

Sugar: 30g

This Overnight Crème Brûlée French Toast Bake is an elegant and simple way to elevate your breakfast. It’s sweet, rich, and the perfect combination of creamy custard and crispy caramelized bread. Make ahead for easy mornings and serve with your favorite toppings!