Vanilla Bean French Toast Bake
This decadent French toast bake, inspired by Crème Brûlée, is surprisingly easy to make with mostly hands-off chilling time. It delivers a 'wow' factor with a golden, custardy interior and an optional crisp caramelized sugar top, perfect for special brunches or holidays.
Equipment
- 9x13-inch baking dish
- Large bowl
- Spatula or Spoon
- Plastic wrap
- Kitchen Torch (optional)
Ingredients
- 1 loaf French bread stale, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 2 tbsp brown sugar
- 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
- 0.25 tsp salt
- 0.25 cup granulated sugar for caramelizing, optional
- Powdered sugar, maple syrup, or fresh berries optional, for serving
Instructions
- Step 1: Prep Your Pan: Grab a 9x13-inch baking dish and give it a good grease. Spread those lovely cubes of French bread out evenly in the dish.
- Step 2: Whip Up the Custard: In a big bowl, whisk together the eggs, milk, heavy cream, ¾ cup granulated sugar, brown sugar, vanilla bean paste (or extract), and the salt. Whisk until everything is just combined and smooth.
- Step 3: Soak It Up: Carefully pour the custard mixture evenly over the bread cubes. Take a spatula or spoon and gently press down on the bread to make sure every single cube gets a good bath in that creamy custard.
- Step 4: Chill Out: Cover the dish tightly with plastic wrap and pop it in the fridge. Let it hang out there for at least 4 hours, but overnight is perfect.
- Step 5: Time to Bake: When you're ready to bake, preheat your oven to 350°F (175°C). Take the dish out of the fridge. Bake uncovered for 45-50 minutes, until golden brown on top and the center is set.
- Step 6: Caramelize the Top (Optional): Once it's out of the oven, if you want that Crème Brûlée crust, sprinkle the extra ¼ cup granulated sugar evenly over the warm top. Use a kitchen torch or broiler to caramelize the sugar until it's a beautiful crisp, golden brown shell (watch carefully if using broiler).
- Step 7: Serve Warm: Let it cool for just a few minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or add fresh berries if desired.
Notes
Substitutions & Additions: Brioche, challah, or sturdy white bread can be used instead of French bread. Use half-and-half instead of whole milk and heavy cream for a slightly lighter version. Maple syrup or honey can replace some sugar in the custard. Add ½ tsp cinnamon or a pinch of nutmeg to the custard. A little orange or lemon zest adds brightness. Stir in chocolate chips (white, milk, or dark) or dried cranberries/cherries into the bread cubes. Sprinkle chopped pecans or walnuts over the top before baking.
Tips for Success: Use stale bread (day-old is perfect) to prevent mushiness. The 4+ hour chill is essential for a uniform, custardy texture. Gently press the bread cubes into the custard before chilling to ensure they are submerged. If using the broiler for caramelizing, watch it constantly as sugar burns fast.
Storage: Store leftovers tightly covered in the refrigerator for up to 3-4 days. Reheat individual portions gently in the microwave or in a preheated oven (around 300°F or 150°C) or toaster oven until warmed through. Reheating in an oven/toaster oven helps retain some crispness of the caramelized top.