Description
This Crème Brûlée French Toast Bake is rich, custardy, and soaked overnight for the perfect brunch casserole. Easy make-ahead recipe that feels bakery-worthy but bakes beautifully at home.
Ingredients
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½ cup unsalted butter
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1 cup packed brown sugar
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2 tablespoons corn syrup
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6 slices French bread (1-inch thick)
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5 large eggs
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1½ cups half-and-half cream
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1 teaspoon vanilla extract
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1 teaspoon brandy-based orange liqueur (optional)
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¼ teaspoon salt
Instructions
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Melt the butter in a small saucepan over medium heat. Stir in brown sugar and corn syrup until fully dissolved and smooth.
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Pour the caramel mixture evenly into a 9×13-inch baking dish.
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Remove crusts from the bread and arrange slices in a single layer over the caramel.
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In a bowl, whisk eggs, half-and-half, vanilla, liqueur, and salt until fully combined
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Slowly pour the custard over the bread, pressing gently so every piece absorbs liquid.
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Cover tightly and refrigerate for at least 8 hours or overnight
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Preheat oven to 350°F (175°C). Let the dish sit at room temperature for 20 minutes.
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Bake uncovered for 35–40 minutes until puffed, golden, and fragrant
- Prep Time: 20 minutes
- Additional Time: 8 hours
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6
- Calories: 510
- Fat: 27g
- Carbohydrates: 59g
- Protein: 10g