Overnight Creme Brûlée French Toast
User Reviews
5
Overnight Creme Brûlée French Toast
Description
This French toast casserole starts by preparing a caramel mixture of butter, brown sugar, and corn syrup, poured into a baking dish to create a glossy, sweet base. Bread—French, brioche, challah, or country—is sliced or cubed and arranged atop the caramel layer. A custard of half-and-half, eggs, and vanilla is whisked and poured over the bread before the dish is covered and chilled at least eight hours for thorough soaking.
Baking uncovered at 350°F until a light golden color yields a tender yet slightly firm texture reminiscent of creme brûlée's creamy custard. If the top darkens too much, foil covering can prevent over-browning. Serving with fresh fruit and whipped cream complements the sweet richness and adds freshness.
Ingredients
- 1/2 cup butter salted
- 1 cup light brown sugar (tightly packed)
- 2 Tablespoons corn syrup
- 9-inch loaf French bread sliced or cut into cubes
- 9-inch loaf brioche
- 9-inch loaf challah
- 9-inch loaf country bread
- 1 1/2 cups half-and-half
- 5 large egg
- 2 teaspoons vanilla extract
Toppings:
- Fresh fruit
- Whipped Cream
Instructions
- Heat a small saucepan over medium heat. Add the butter, brown sugar, and corn syrup and cook until silky smooth, about 3-4 minutes. Remove from heat and pour into a 9 x 13 baking dish.
- Slice the bread or cut it into cubes. Arrange the bread slices in the baking dish.
- In a bowl, whisk the half-n-half, eggs, and vanilla until combined. Pour over the bread. Cover the baking dish in foil and place in the refrigerator to chill for at least 8 hours or overnight.
- Once it has chilled for at least 8 hours, preheat the oven to 350 degrees. Bake for 30-36 minutes, uncovered, until a light golden color (if it begins to become too golden brown, cover with foil). Serve with fresh fruit and whipped cream.
User Reviews
Overall Rating
5
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