Don’t judge, but I’m completely obsessed with this dish!
This luxurious make-ahead casserole captures the velvety, custard-like quality of classic French toast while adding a decadent caramelized layer reminiscent of crème brûlée. It’s a standout choice for brunch and perfect for hosting.
Overnight Crème Brûlée French Toast
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1/2 cup (1 stick) |
| Packed brown sugar | 1 cup |
| Light corn syrup | 2 tablespoons |
| Challah or brioche, sliced 1/2 inch thick | 1 loaf |
| Large eggs | 5 |
| Half-and-half | 1 1/2 cups |
| Vanilla extract | 1 teaspoon |
| Grand Marnier or orange liqueur (optional) | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Granulated sugar (optional, for caramelizing) | 1/4 cup |
Instructions
Step 1 — Create the Caramel Base
In a saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring until the mixture is smooth and fully blended. Pour this caramel into a 9×13-inch baking dish.
Step 2 — Add the Bread
Lay the slices of bread in an even layer directly over the caramel coating.
Step 3 — Prepare the Custard
Whisk the eggs, half-and-half, vanilla, salt, and Grand Marnier (if using) until completely combined and silky.
Step 4 — Refrigerate Overnight
Pour the custard mixture evenly over the bread. Gently press the slices so they begin to soak it up. Cover the dish and refrigerate for at least 8 hours or overnight.
Step 5 — Bake the Casserole
Heat the oven to 350°F (175°C). Let the dish sit at room temperature while the oven preheats. Bake for 35–40 minutes, or until the top is golden and the custard is puffed.
Step 6 — Serve with a Crème Brûlée Finish
Let the casserole cool briefly. If you want that signature crackly top, sprinkle granulated sugar over the surface and use a kitchen torch to melt and brown it until crisp and caramelized.
