This Creme Brulee French Toast is a breakfast favorite – and is super easy because you do all of the work the night before! Top with berries, syrup, or whipped cream to take it over the top.

Love a good overnight breakfast casserole? Check out this Overnight French Toast Casserole, this Baked French Toast Casserole with Apples and Raisins, or this Cranberry Orange Baked French Toast Casserole.

I love breakfast. And while I don’t often eat breakfast recipes at breakfast (I’m more of a breakfast for dinner type of gal), breakfast foods are probably my favorite.

And I love a good French toast casserole. Especially when you can make it the night before and all you have to do is bake it the next day.

This recipe couldn’t be any easier. A caramel-like layer goes on bottom, followed by the bread, which is all topped with a nice custard. Then it all goes into the fridge overnight before you bake it up in the morning. (Or the next night for dinner!)

This is such a delicious and rich breakfast treat. I served it with berries, syrup and whipped cream, but it would really be good just as it is, on its own. This is a great recipe for a crowd, and is definitely a crowd pleaser!!

Ingredients

Butter: I use unsalted butter.
Brown Sugar: Light brown sugar is what I have always used, but you could use dark brown sugar for a deeper flavor.
Corn Syrup: This will help the caramel layer from going grainy. You could try subbing in maple syrup, but I have not tested this.
Bread: I like to use a loaf of French bread or Italian bread. A loaf that is a couple of days old is best. You can use store bought or homemade.
Eggs: Use large eggs.
Half & Half: You don’t want to use milk here – half and half is definitely best. If you don’t have half and half, you can use half milk and half heavy whipping cream.
Vanilla: Use pure vanilla extract for the best flavor.
Salt: You need this to enhance and balance the flavors.

How to Make Creme Brulee French Toast

Melt the butter in a saucepan, then add the brown sugar and corn syrup. Cook this until the sugar is melted, then pour it into a 9×13-inch casserole dish. You want an even layer on the bottom of the dish.

Slice your bread (or cube it – more on that below) and layer it in the casserole dish over the caramel layer.

In another bowl, whisk together the eggs, half and half, vanilla and salt.

Pour this mixture evenly over the bread. Then take your hands and press the bread down so that it is completely wet with the custard mixture. Cover the dish with foil and refrigerate overnight.

The next day, set the dish out at room temperature for about 30 minutes before baking. You’ll want to bake it covered for the first 20 minutes, then uncover and continue to bake until it is puffed and browned.

Cut into slices to serve, making sure to serve each portion with some of the gooey caramel from the bottom of the dish.

Sliced or Cubed?

I have made this Creme Brulee French Toast Casserole with both sliced and cubed bread. The good news is that both ways work well and are delicious! The only bad thing about the sliced bread is that the caramel does not coat the entire bottom of the slices of bread, but I feel like the presentation is better.

If slicing the bread, cut it into 1-inch slices, and if cubing the bread, cut it into 1-inch cubes.

How to Serve It

You really could serve this French toast just as is – nothing else needed. But if you want to take it over the top, here are some toppings you could have:

Maple Syrup
Buttermilk Syrup
Strawberry Syrup
Fresh Berries
Sliced Bananas
Whipped Cream
Frozen berries mixed with sugar to form a sauce
Lemon Sauce

More Sweet Breakfast Recipes

Monkey Bread
French Toast Cups
Homemade Cinnamon Rolls
Blueberry Waffles
Lemon Pancakes

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Creme Brulee French Toast

Author: Deborah Harroun
Prep Time: 15 minutes
Refrigeration Time: 8 hours
Cook Time: 45 minutes
Total Time: 9 hours
Yield: 6 servings 1x
Category: Breakfast
Method: Baked
Cuisine: American

Print Recipe

Description

This Creme Brulee French Toast is a breakfast favorite – and is super easy because you do all of the work the night before! Top with berries, syrup, or whipped cream to take it over the top.

Scale

Ingredients

1/2 cup (113 g) unsalted butter
1 cup (213 g) brown sugar
2 tablespoons (39 g) corn syrup
1 loaf Italian or French bread (about 1 lb)
8 eggs
2 cups (16 oz) half-and-half
1 teaspoon vanilla extract
1/4 teaspoon salt
maple syrup and whipped cream, optional

Instructions

Melt the butter in a small saucepan. Add the brown sugar and corn syrup and stir until the sugar is melted. Pour into the bottom of a 9×13-inch baking dish.
Cut the bread into slices or into 1-inch cubes. Place in the baking dish over the brown sugar mixture in an even layer.
In a bowl, whisk together the eggs, half and half, vanilla and salt. Pour over the bread. Press the bread down into the mixture if needed to make sure all of the bread is soaked with the liquid. Cover with foil and refrigerate overnight.
Remove the dish from the fridge and allow it to come to room temperature for about 30 minutes.
Preheat the oven to 350ºF.
Bake covered for 20 minutes, then remove the foil and continue to bake for an additional 15-25 minutes, or until puffed and golden brown.
Serve topped with maple syrup, berries, or whipped cream, if desired.

Recipe Notes:

Recipe adapted from The Chew Approved

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any toppings.

Nutrition information provided as an estimate only. Various brands and products can change the counts.