Description
This Overnight Crème Brûlée French Toast Bake is a decadent and easy-to-make breakfast casserole featuring cubes of French bread soaked in a rich custard and caramel syrup base. Prepared the night before and baked to golden perfection in the morning, it combines the creamy sweetness of crème brûlée custard with the comforting texture of classic French toast. Served warm with whipped cream and fresh berries, it is perfect for a special brunch or holiday breakfast.
Ingredients
Scale
Caramel Base
- 6 tablespoons (85 g) butter
- ¾ cup (159 g) packed light or dark brown sugar
- 2 tablespoons pure maple syrup, corn syrup or pancake syrup
Bread Layer
- 6 to 8 1-inch thick slices French bread, cut into ¾-inch cubes
Custard Mixture
- 4 large eggs
- 1 cup half-and-half
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
For Serving
- Sweetened whipped cream
- Fresh strawberries or raspberries
Instructions
- Prepare the caramel base: In a microwave-safe bowl, combine the butter, brown sugar, and maple syrup. Microwave for 1-2 minutes until the sugar dissolves completely, stirring to combine well. Alternatively, melt and combine these ingredients in a pan over low heat on the stove.
- Grease the baking dish: Lightly grease a 9×13-inch baking pan with cooking spray to prevent sticking and promote easy cleanup.
- Layer the caramel and bread: Pour and spread the warm caramel mixture evenly over the bottom of the prepared pan. Arrange the cubed French bread in a single layer over the caramel, ensuring most bread pieces are not stacked but tightly packed.
- Mix the custard: In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla extract, and salt until fully combined.
- Soak the bread: Pour the custard mixture evenly over the bread cubes, allowing the bread to soak up the custard thoroughly.
- Refrigerate overnight: Cover the pan tightly and place it in the refrigerator for 8 to 10 hours or overnight to let the bread absorb the custard fully.
- Preheat oven and bake: Take the pan out of the refrigerator and uncover it. Place it in a cold oven and then preheat the oven to 350°F (175°C). Once the oven reaches temperature, bake the French toast casserole for 30-35 minutes until the bread is golden and the syrup is bubbling.
- Optional flip for extra caramelization: For a more caramelized top and syrupy finish, bake for 20 minutes initially, then carefully flip the bread cubes using a large flat spatula and bake for an additional 10-15 minutes.
- Serve: Serve the French toast bake warm topped with sweetened whipped cream and fresh strawberries or raspberries.
Notes
- Texture preference: For a firmer French toast bake, follow the recipe as is. For a softer, milkier, or soggier texture, increase the half-and-half to 1 ½ cups and reduce eggs to 5.
- Bread choice: If using artisan-style bread with thick crusts, consider removing the crusts to ensure even soaking. Soft French bread with thinner crust works best without trimming.
- Bread amount: The number of bread slices (6 to 8) is a guideline to cover the pan in a single layer. It’s acceptable if some cubes overlap slightly, but overall, a tight, even layer is ideal for uniform soaking.
- Make-ahead tip: This recipe requires an overnight chilling time (8-10 hours) to allow full absorption of the custard into the bread for best texture and flavor.
Nutrition
- Serving Size: 1 slice (1/8th of the casserole)
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
