Description
This Overnight Crème Brûlée French Toast is a decadent and effortless breakfast casserole featuring a rich caramel base topped with tender, custardy French bread soaked overnight. Baked to golden perfection, it combines the classic flavors of crème brûlée and French toast for a delightful brunch treat that serves eight.
Ingredients
Scale
Caramel Base
- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
Main Ingredients
- 1 loaf French bread, sliced
- 5 eggs
- 1 1/2 cups half and half
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Caramel Base: In a saucepan over medium heat, melt the butter, brown sugar, and corn syrup together, stirring frequently until the mixture is smooth and combined. Pour this caramel mixture evenly into a greased 9×13 inch baking dish.
- Layer Bread: Arrange the sliced French bread in a single, even layer over the caramel base in the baking dish, making sure all slices are covered and distributed uniformly.
- Mix Custard: In a separate mixing bowl, whisk together the eggs, half and half, vanilla extract, and salt until the mixture is smooth and fully combined.
- Soak Bread: Pour the custard mixture evenly over the sliced bread in the baking dish. Gently press down on the bread slices to help them absorb the custard well for an even soak.
- Refrigerate Overnight: Cover the baking dish tightly with plastic wrap or foil and refrigerate overnight, allowing the bread to soak thoroughly and the flavors to meld.
- Preheat Oven: The following day, preheat your oven to 350°F (175°C) in preparation for baking.
- Bake the Casserole: Remove the cover and bake the casserole uncovered for 40 to 45 minutes, or until the top is puffed, golden, and the custard is set.
- Invert and Serve: Let the casserole cool slightly after baking, then carefully flip the casserole upside down onto a serving plate to reveal the beautiful caramel crust on top, ready to serve warm.
Notes
- Use slightly stale French bread for best absorption and texture.
- For extra flavor, sprinkle cinnamon or nutmeg into the custard mixture.
- Allow casserole to cool before flipping to avoid burns from hot caramel sauce.
- Can be made gluten free by substituting gluten-free bread.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated.
