Overnight Creme Brûlée French Toast Bake
This rich and comforting overnight creme brûlée French toast bake is loaded with caramel flavor and custard-soaked bread, made easily in a pressure cooker and perfect for special mornings.
Equipment
- 1 Mixing bowl Large
- 1 9x13-inch baking dish
- 1 Pressure cooker
Ingredients
Main Ingredients
- 6 tablespoons Butter
- ¾ cup Brown sugar light or dark, packed
- 2 tablespoons Maple syrup or corn/pancake syrup
- 6–8 slices French bread cut 1-inch thick and into ¾ in cubes
- 4 Eggs large
- 1 cup Half-and-half
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- Sweetened whipped cream and fresh berries for serving
Instructions
Instructions
- Grease a 9x13-inch baking dish with nonstick spray or butter.
- Melt butter in a saucepan over medium heat. Add brown sugar and maple syrup; stir and cook until bubbling, about 2 minutes.
- Pour the caramel mixture into the greased dish and spread evenly.
- Scatter cubed French bread over the caramel layer.
- In a bowl, whisk eggs, half-and-half, vanilla extract, and salt until combined.
- Pour the custard mix evenly over the bread cubes. Press gently to soak.
- Cover tightly and refrigerate overnight or at least 6 hours.
- Remove from fridge and let sit at room temperature for 10–15 minutes.
- Place dish on trivet in pressure cooker with water underneath. Seal cooker and cook on high pressure for 35 minutes. Use slow release.
- Carefully open lid, let cool slightly, and serve with whipped cream and fresh berries.
Notes
Serve with sweetened whipped cream and fresh berries. For less soggy texture, reduce half-and-half slightly. Leftovers can be frozen and reheated. Broil for crispiness.