Description
This Overnight Crème Brûlée French Toast is a decadent, make-ahead breakfast casserole featuring a rich caramel base topped with custardy French bread soaked overnight and baked to golden perfection. The luscious blend of butter, brown sugar, and corn syrup creates a crackly caramel crust reminiscent of classic crème brûlée, perfect for a special brunch or holiday morning.
Ingredients
Scale
Caramel Base
- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
French Toast Casserole
- 1 loaf French bread, sliced
- 5 eggs
- 1 1/2 cups half and half
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the caramel base: In a saucepan, melt the butter, brown sugar, and corn syrup over medium heat, stirring constantly until the mixture is smooth and combined. Immediately pour this hot caramel mixture into a greased 9×13 inch baking dish, spreading it evenly to form the base layer.
- Layer the bread: Arrange the sliced French bread evenly over the caramel mixture in the baking dish, making sure all slices are covered to create a uniform layer.
- Mix the custard: In a bowl, whisk together the eggs, half and half, vanilla extract, and salt until fully combined and smooth.
- Pour custard over bread: Evenly pour the egg mixture over the bread slices, gently pressing down on the bread to encourage full absorption of the custard.
- Refrigerate overnight: Cover the baking dish tightly and place it in the refrigerator to soak overnight, allowing the bread to soak up the custard thoroughly.
- Preheat oven: When ready to bake, preheat your oven to 350°F (175°C).
- Bake the casserole: Remove the casserole from the refrigerator and bake uncovered for 40 to 45 minutes. Bake until the top is golden, puffed, and set.
- Invert and serve: Allow the casserole to cool slightly after baking. Then carefully flip the baking dish upside down onto a serving platter to reveal the beautiful caramel crust on top. Slice and serve warm.
Notes
- Use day-old or slightly stale French bread for best soaking and texture.
- The caramel base can be made ahead and kept refrigerated until assembling the casserole.
- For a richer flavor, substitute half and half with heavy cream.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- Adding a sprinkle of sea salt on the caramel before layering bread enhances the flavor contrast.
