Crème Brûlée French Toast Casserole (Print Version)
# Ingredients:
→ Caramel Base
01 -
30 millilitres corn syrup
02 -
200 grams brown sugar, packed
03 -
115 grams unsalted butter
→ Custard
04 -
5 millilitres ground cinnamon (optional)
05 -
1.25 millilitres salt
06 -
15 millilitres vanilla extract
07 -
360 millilitres whole milk
08 -
5 large eggs
→ Assembly
09 -
1 loaf French bread, sliced into 2.5 centimetre pieces
# Instructions:
01 -
Let it rest a bit so it's warm but not super hot. Flip those pieces so the gooey bottom lands on top. Dish it out while still toasty. Try it with some fruit or a little powdered sugar if you want.
02 -
Heat your oven to 175°C. Pull your dish from the fridge and give it 15 minutes on the counter so it bakes evenly. Pop it in, uncovered, for around 35 to 40 minutes. You’re looking for a golden top, crispy edges, and a custardy center.
03 -
Wrap up the whole thing tight with some plastic and stick it in the fridge. Four hours is the minimum, but overnight is even better so the bread really soaks up that custard.
04 -
Grab a medium bowl and whisk eggs, milk, a splash of vanilla, a bit of salt, and cinnamon together so it’s nice and frothy. Pour every bit over the bread. Press the bread down gently to help it soak up the custard.
05 -
Cut your loaf into thick slices. Set them on top of the caramel layer, making sure they fit snug. Overlap them if you need to cover the bottom.
06 -
Put butter, brown sugar, and corn syrup into a small pan on medium. Give it a stir here and there. Once it gets bubbly and smooth, pour the hot caramel straight into the bottom of a 23 x 33 centimetre baking dish. Spread it out evenly.
# Notes:
01 -
Want it richer and sweeter? Go with challah or brioche instead of French bread.
02 -
Throw in a dash of nutmeg, ginger, or allspice if you like those warm, cozy flavors.
03 -
Feel free to tuck in fresh fruit like berries or apples sautéed in butter between bread layers before chilling—it adds a pop of sweetness and texture.
04 -
If you love crunchy tops, scatter some coarse sugar on in the last 10 minutes of baking. You could also use a blowtorch at the end for a caramel finish.
05 -
Going gluten free? Swap in sturdy gluten-free bread cut into thick slices and you're good.