Crème Brûlée French Toast Casserole (Print Version)
A luxurious make-ahead breakfast casserole featuring caramelized sugar, custard-soaked bread, and a crème brûlée-inspired finish.
# Ingredients:
→ For the caramel base
01 -
1/2 cup unsalted butter
02 -
1 cup brown sugar, packed
03 -
2 tablespoons corn syrup
→ For the custard
04 -
5 large eggs
05 -
1 1/2 cups whole milk
06 -
1 tablespoon vanilla extract
07 -
1/4 teaspoon salt
08 -
1 teaspoon ground cinnamon (optional)
→ For assembling
09 -
1 loaf French bread, cut into 1-inch slices
# Steps to Follow:
01 -
In a small saucepan over medium heat, melt the unsalted butter, brown sugar, and corn syrup. Stir occasionally as the mixture begins to bubble and thicken, about 3-4 minutes. Once fully combined and smooth, pour the caramel evenly into the bottom of a 9×13-inch baking dish.
02 -
Slice the French bread into 1-inch slices and arrange them in a single layer over the caramel base in the baking dish. Slightly overlap slices if needed to fit. Ensure bread is evenly distributed.
03 -
In a medium bowl, whisk together eggs, milk, vanilla extract, salt, and cinnamon (if using) until smooth and slightly frothy. Pour the mixture evenly over the bread slices. Press gently to ensure all bread absorbs the custard. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
04 -
Preheat the oven to 175°C (350°F). Remove the baking dish from the refrigerator and let it sit at room temperature for 15 minutes. Bake, uncovered, for 35-40 minutes until the top is golden brown and the custard is set. Edges should be slightly crispy and the center custardy.
05 -
Let the casserole cool for a few minutes. Serve each slice caramelized side up, optionally garnished with fresh berries or powdered sugar.
# Additional Notes:
01 -
Covering and chilling the casserole overnight ensures the bread absorbs flavors fully for a creamy texture.
02 -
For a dramatic finish, sprinkle coarse sugar on top and use a kitchen torch to create a caramelized crust.