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Overnight Crème Brûlée French Toast

A decadent, make-ahead breakfast casserole featuring brioche bread soaked in vanilla custard and baked over a rich caramelized brown sugar layer.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 9 hours
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: French American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Caramel Layer
  • 0.5 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 2 tbsp light corn syrup
French Toast
  • 1 loaf Brioche or Challah bread sliced 1-inch thick
  • 5 large eggs
  • 1.5 cups half-and-half
  • 1 tbsp vanilla extract
  • 1 tbsp Grand Marnier optional
  • 0.25 tsp salt

Equipment

  • 9x13 Baking Dish
  • Saucepan
  • Whisk
  • Mixing bowl

Method
 

  1. In a small saucepan over medium heat, melt butter with brown sugar and corn syrup, stirring until smooth.
  2. Pour the caramel mixture into a 9x13 inch baking dish, spreading to coat the bottom.
  3. Arrange bread slices in the baking dish in a single or slightly overlapping layer.
  4. Whisk together eggs, half-and-half, vanilla, liqueur, and salt until well combined.
  5. Pour egg mixture evenly over bread. Cover and refrigerate for 8 hours or overnight.
  6. Preheat oven to 350°F (175°C). Remove dish from fridge 20 minutes prior to baking.
  7. Bake uncovered for 35-40 minutes until puffed and golden.
  8. Optional: Broil for 1-2 minutes to crisp the top edges. Serve warm.

Notes

Ensure bread is slightly stale for best absorption.