Description
Indulge in a decadent Crème Brûlée French Toast, a rich, custardy breakfast casserole that combines the creamy luxury of crème brûlée with the comforting texture of French toast. This recipe features slices of stale bread soaked in an egg and cream custard infused with vanilla and Grand Marnier, baked to perfection with a caramelized brown sugar topping that gives it a delightful crunch.
Ingredients
Caramel Topping
- ½ cup butter (one stick)
- 1 cup light brown sugar (packed)
- 2 tablespoons corn syrup
French Toast Custard
- 1 loaf stale bread (sliced 1½" thick)
- 5 large eggs
- 1½ cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1 tablespoon Grand Marnier
Instructions
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly to prepare it for the caramel layer.
- Make Caramel Layer: In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup, whisking continuously until the mixture is smooth and combined. Pour this caramel sauce evenly into the bottom of the prepared baking dish.
- Layer Bread: Arrange the sliced stale bread tightly in a single layer over the caramel mixture in the baking dish to ensure each piece is coated with the caramel below.
- Mix Custard: In a medium mixing bowl or a stand mixer fitted with a whisk attachment, combine the eggs, heavy whipping cream, vanilla extract, and Grand Marnier. Whisk thoroughly for 2 to 3 minutes until the custard mixture is smooth and slightly frothy.
- Soak Bread: Pour the custard mixture evenly over the bread slices, making sure all pieces are well covered. Cover the baking dish and refrigerate for at least 6 hours or overnight to allow the bread to soak up the custard fully.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Bring the baking dish to room temperature to prevent the glass from cracking during baking.
- Bake: Place the baking dish uncovered in the center of the preheated oven. Bake for 35 minutes until the custard is set and the bread is tender. Flip portions to serve, or continue baking for a crunchier crust if desired.
- Broil for Crust: To achieve the classic crème brûlée crisp caramelized top, transfer the dish to a broil-safe pan or a cookie sheet. Broil for 1 to 1½ minutes while closely watching, until the top is bubbly and golden brown. Remove immediately to avoid burning.
Notes
- Use stale or day-old bread to ensure it absorbs the custard well without becoming too soggy.
- If you don’t have Grand Marnier, orange liqueur or orange zest can be used as substitutes.
- Be sure to watch the dish carefully while broiling to prevent burning the caramel topping.
- This dish can be prepped the night before for convenient morning breakfast.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
