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Crème Brûlée French Toast

A decadent, overnight baked French toast casserole with a rich vanilla custard base and a gooey, caramelized brown sugar topping that mimics a classic crème brûlée.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, French Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Caramel Base
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 2 tbsp maple syrup or corn syrup
French Toast
  • 1 loaf brioche bread thickly sliced and stale
  • 6 eggs large
  • 1.5 cups half-and-half or whole milk
  • 2 tsp vanilla extract
  • 2 tbsp Grand Marnier optional
  • 0.25 tsp kosher salt
  • 1 tbsp powdered sugar for garnish

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Large mixing bowl
  • Whisk

Method
 

  1. In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar and maple syrup until smooth. Pour into a 9x13 inch baking dish.
  2. Arrange the thick slices of stale brioche bread in a single layer over the caramel mixture, squeezing them to fit.
  3. In a large bowl, whisk together the eggs, half-and-half, vanilla extract, Grand Marnier (if using), and salt until well combined.
  4. Pour the custard mixture evenly over the bread slices. Press down lightly to help the bread absorb the liquid.
  5. Cover the dish tightly with plastic wrap and refrigerate overnight (or at least 8 hours).
  6. The next morning, remove the dish from the fridge and let it sit at room temperature for 30 minutes. Preheat your oven to 350°F (175°C).
  7. Bake uncovered for 35-45 minutes until puffed, golden brown, and the caramel is bubbling around the edges.
  8. Serve immediately by scooping out a slice and inverting it onto a plate so the caramel side is up. Dust with powdered sugar.

Notes

If the top is browning too quickly while baking, tent lightly with aluminum foil for the last 10-15 minutes.