Print

Decadent Crème Brûlée French Toast Casserole

creme brulee french toast casserole - featured image
Print Recipe

A rich and elegant French toast casserole with a silky custard base and a crispy caramelized sugar crust, perfect for brunch or holiday mornings.

Ingredients

Scale
  • 1 pound (450g) brioche or challah bread, cut into 1-inch cubes (day-old or slightly stale)
  • 8 large eggs, room temperature
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar for custard
  • 1/2 cup (100g) granulated sugar for caramelizing the top
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons butter, melted (for greasing the baking dish)
  • Optional: 1 teaspoon orange zest
  • Optional: Pinch of nutmeg

Instructions

  1. Lightly grease a 9×13-inch baking dish with 2 tablespoons melted butter. Cut 1 pound of brioche or challah into roughly 1-inch cubes and spread evenly in the dish.
  2. In a large bowl, whisk together 8 large eggs, 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt until smooth and slightly frothy, about 2 minutes.
  3. Pour the custard evenly over the bread cubes, pressing down gently with a spatula to soak the bread. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  4. Remove the casserole from the fridge about 30 minutes before baking. Preheat oven to 350°F (175°C). Remove plastic wrap and bake uncovered for 45-50 minutes, until custard is set and top is golden.
  5. Sprinkle 1/2 cup granulated sugar evenly over the baked casserole. Using a kitchen torch, caramelize the sugar until it forms a golden, crisp crust. Alternatively, broil for 2-4 minutes watching closely to avoid burning.
  6. Let the casserole rest for 5 minutes to allow the brûlée crust to harden and custard to cool slightly. Serve warm.

Notes

Use day-old brioche or challah for best custard absorption without sogginess. Soak bread at least 4 hours or overnight for best texture. Use a kitchen torch for even caramelization; broiler can be used but requires close attention. Let casserole rest after baking for the sugar crust to harden. For dairy-free, substitute heavy cream and milk with full-fat coconut milk and use dairy-free bread. Gluten-free bread can be used as an alternative.

Nutrition

Keywords: crème brûlée, french toast casserole, brunch recipe, caramelized sugar, custard, easy brunch, holiday breakfast

Find it online: https://leilameals.com/decadent-cr-e-me-br-u-l-e-e-french-toast-casserole-recipe-easy-perfect-brunch/