Description
If you love custardy desserts and cozy breakfast vibes, this Creme Brulee French Toast Casserole is your new morning flex. It combines the silky custard of Crème Brûlée with the warm comfort of French toast, then bakes it into a gooey, caramel-topped casserole that wows every time. Make it the night before, bake the next morning, and act like you planned it all along. 😉
Think: soft, custard-soaked bread sitting on a sticky caramel layer, emerging from the oven with a bronzed, crunchy top. The contrast — creamy interior vs. caramelized exterior — is what makes this dish irresistible. Perfect for holiday mornings or any time you want to serve serious brunch vibes without sweating it.
Ingredients
Scale
Caramel base
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tbsp corn syrup
Custard
- 5 large eggs
- 1 1/2 cups whole milk
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1 tsp ground cinnamon (optional)
Assembly
- 1 loaf French bread, cut into 1-inch slices
Instructions
- Make the caramel: Melt the butter in a small saucepan over medium heat. Add brown sugar and corn syrup, stirring until the mixture bubbles and smooths out (about 3–4 minutes). The sugar should dissolve into a glossy syrup — pour this evenly into the bottom of a 9×13 baking dish. This will form the casserole’s sticky, crunchy foundation.
- Layer the bread: Arrange 1-inch slices of French bread on top of the caramel, fitting them snugly in a single layer (overlap a bit if needed). Don’t fuss too much about perfection — the bread will soak up the custard and puff up beautifully.
- Make the custard: Whisk the eggs, whole milk, vanilla, salt, and cinnamon (if using) until smooth and slightly frothy. Pour the custard over the bread, pressing pieces gently so the liquid soaks into all crevices. Cover and refrigerate overnight (or at least 4 hours). This soak is the secret to that melt-in-your-mouth texture.
- Bake: Preheat the oven to 350°F (175°C). Let the dish sit at room temp for 10–15 minutes after removing from the fridge — this helps it bake evenly. Bake uncovered for 35–40 minutes, until the top turns golden and the custard sets but stays slightly tender in the center.
- Serve (flip it!): Let it cool a few minutes, then invert each piece so the caramel side is up. Garnish with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. Want that true brûlée crack? Sprinkle coarse sugar and torch it just before serving.
Notes
- What makes this recipe irresistible
- Custard + caramel = magic. The base caramel forms a crunchy, sweet layer that contrasts with the soft custard.
- Make-ahead ease. Assemble the night before — bake the next day and look like a hero. Chill overnight for best texture.
- Flexible & crowd-pleasing. Serve it for brunch, special occasions, or lazy weekend breakfasts.
- Substitutions & variations (play with it)
- Bread swaps: Use brioche or challah for richer, butterier results.
- Fruit add-ins: Layer in berries, sliced apples, or pears for extra brightness.
- Spice it up: Try nutmeg, cardamom, or a splash of maple extract for different flavor notes.
- Caramel crunch: Sprinkle coarse sugar in the last 8–10 minutes and torch for a brûlée-style crust.
- Gluten-free: Replace the French bread with a sturdy gluten-free loaf — make sure slices hold up to soaking.
- Best way to serve
- Invert so the caramel crowns the top. Add fresh berries or a sprinkle of toasted nuts for texture. For a savory contrast, plate with crispy bacon or sausage. This dish nails both Breakfast Sweets and crowd-pleasing Breakfast Brunch Recipes territory.
- Storage & reheating (quick tips)
- Refrigerate leftovers in an airtight container up to 3–4 days.
- Reheat gently in a low oven (about 300°F) to revive the texture — microwave will make it soggy.
- Freeze slices wrapped tightly for up to 2 months; thaw overnight in the fridge.