Creme Brulee French Toast Casserole

Creme Brulee French Toast Casserole is assembled in minutes the night before and bakes up into a luscious, sweet caramel-flavored custard around the bread. It is perfect for company, birthday breakfasts, and special occasions in general. It is the perfect combination of creme brulee and French toast. Children and adults will rave about this wonderful treat.

We live 555 miles from our nearest blood relatives and thousands of miles from much of our family. If life were perfect they would all live just down the street but life has quite a few twists and turns we don’t plan on.

Because of the distance, our guest room is kept hopping. We love it when people come to spend quality time with us and one of my first goals is to serve amazing, food our company will love while minimizing my prep time. My mother always says she wants to see me, not my back in the kitchen and she is a wise woman!

This Creme Brulee French Toast Casserole is one of my go to company recipes. It is decadent and a special treat for overnight guests but I can do the prep in 15 minutes the night before and then just throw it in the oven when it’s time for breakfast.

The creme brulee egg mixture bakes up into a silky custard that is tucked into hunks of good bread or croissants and comes together into an excellent breakfast. When it comes out of the oven, I cut each piece and flip it upside down unto the breakfast plates to expose the caramelized sugar crust on the bottom.

This is the perfect treat for little ones and adults. Keep it in mind for birthday breakfasts and holidays. Happy breakfasting!

Creme Brulee French Toast Casserole is assembled in minutes the night before and bakes up into a luscious, sweet caramel-flavored custard around the bread. It is perfect for company, birthday breakfasts, and special occasions in general. It is the perfect combination of creme brulee and French toast. Children and adults will rave about this wonderful treat.

Creme Brulee French Toast Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 8
Ingredients
  • ½ cup butter
  • 1 cup brown sugar
  • 2 Tbsp. corn syrup
  • 1 pound bread, French, challah, or croissants
  • 8 large eggs
  • 1¼ cups milk
  • 1¼ cups cream
  • 1 Tbsp. vanilla
  • ¼ tsp. salt
Instructions
  1. In a small saucepan cook the butter, brown sugar and corn syrup over moderate heat, stirring frequently, until smooth and tawny. Pour the mixture in an even layer into a 12"x 8" baking dish. (You can use a slightly larger backing dish but adjust the cooking time.)
  2. Tear up bread into ragged chunks or cut into cubes about 1" in size (I cut). Add all the bread on top of sugar mixture and press lightly so the bread compresses a bit. Don't squish more than about ¼ of the air out.
  3. In a medium bowl or giant measuring cup with a spout whisk together the eggs, milk, cream, vanilla, and salt until combined well and pour evenly over the bread. Cover the casserole with cling wrap and refrigerate a few hours or overnight.
  4. Preheat oven to 350 F and bring bread to room temperature.
  5. Bake casserole, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. The simplest method to check for doneness is with a digital thermometer. The casserole is ready when the internal temperature is 160.
  6. Serve hot French toast immediately with fresh strawberries, butter, favorite syrup or whipped cream. It looks prettiest when pieces are served upside down.

This recipe is participating in Weekend Potluck!

This recipe is adapted from a recipe for basic Creme Brulee French Toast.

I find that mixing the batter portion of this recipe up in a 8 cup measuring cup is useful.  Jonathan picked one out when we got married and I thought it was crazy but it turns out I love this beast of a measuring tool. We have the one pictured on the left but it is an older version and now harder to find The option on the right is just as good and about what we paid for ours originally.

Looking for another amazing breakfast home run?  Try my one of a kind recipe for Sticky Bun Breakfast Syrup.  It is something special.  Click here for the recipe.

StickyBunBreakfastSyrupCreme Brulee French Toast Casserole is assembled in minutes the night before and bakes up into a luscious, sweet caramel-flavored custard around the bread. It is perfect for company, birthday breakfasts, and special occasions in general. It is the perfect combination of creme brulee and French toast. Children and adults will rave about this wonderful treat.

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29 thoughts on “Creme Brulee French Toast Casserole

  1. Mirlandra this looks like the perfect breakfast for when you have company! Whenever I have friends or family over, I’m a huge advocate of having everything prepped as ahead of time as possible too; you want to be able to spend time with your out of towners! (As much as being in the kitchen is a blast!) I can’t wait to try this; what an interesting take on crème brûlée! Thanks for sharing!

    • I could not agree more. Time is the one thing in life you can’t buy more of and spending it with the people you care about is therefore priceless.

    • Thanks! This would be a great Mother’s Day recipe – maybe more so because older kiddos could make it with minimal supervision.

    • I hope it worked well for you! I just cut a square out and flip it over on the plate. To be totally honest I have been known to drop the square while flipping but not too often. Smaller squares are easy to flip over though and less likely to make a leap for it.

    • Thanks, Dan! It is a wonderful simple way to make something stunning! I’m working on a new French Toast Casserole that I hope will be out this fall. It should also be pretty awesome :)

  2. Hi! I plan on making this tonight but don’t have corn syrup. Is there anything I can use to substitute with considering my pantry items are pretty basic (granulated sugar, white sugar, brown sugar, honey, flour, corn flour)?
    Thank you so much in advanced for your response!

  3. I look forward to trying it. Unfortunately, I don’t have company that often, but I may half or quarter the recipe, and divide it into individual servings in mini-loaf pans.

  4. I went to someone’s house who made this with some modifications that make this even easier than the original. Instead of making the milk mixture, buy egg nog and use that. The nice thing with egg nog is you can get flavored egg nog. Also try adding blueberries to the mixture, even though the above recipe states to add them outside the recipe and OMG!

    • No I use all sorts. I used to play the field a bit more but have started trying to make sure my recipes are primarily developed for a more standard size. Sorry about that! Sometimes us kitchen nuts get a little carried away with our dishes 😉

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