Overnight Raspberry Creme Brûlée French Toast
Author: Nikki
Overnight Raspberry Creme Brûlée French Toast is super easy! All the prep work is done the night before and it is coated in a sweet raspberry egg mixture and has a delicious crispy sugar topping that knocks it out of the park! This is a MUST TRY!
  • 18 slices of French Bread, 1 inch thick
Brown sugar base
  • ½ cup butter
  • 1 cup packed brown sugar
  • 2 Tablespoons corn syrup
Egg mixture
  • 5 eggs
  • 1½ cups half-and-half cream
  • ⅓ cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup raspberries, chopped and patted with paper towel to remove excess juice
  1. In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
  2. Pour mixture onto large, greased baking pan (18x13x1"). Spread around to cover surface.
  3. Place bread in a single layer over brown sugar mixture to cover pan. The more squished the better.
  4. In a large bowl, mix together eggs, cream, brown sugar, salt and vanilla. Stir in raspberries. Spoon mixture evenly over each piece of bread, coating well.
  5. Cover and refrigerate overnight.
  6. Bake uncovered at 350 degrees F for about 25-30 minutes.
  7. Remove from pan, flip the french toast over so the brown sugar side is side up and serve.
  8. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).
  9. Serve with whip cream
Recipe adapted from Six Sisters' Stuff
Recipe by Chef in Training at https://www.chef-in-training.com/overnight-raspberry-creme-brulee-french-toast/