Creme Brulee French Toast Casserole Recipe

I discovered a tantalizing twist in an Overnight Crème Brûlée French Toast Casserole that redefines classic morning indulgence. The custard-soaked brioche transforms overnight into a marvel, crowned with caramelized sugar that offers a delightful contrast of creamy interiors and a crisp finish. Join me as I reveal its secret allure.

I recently discovered a twist on French toast that totally blew my mind. This Overnight Crème Brûlée French Toast Casserole brings the luxury of a classic dessert into a hearty breakfast.

Imagine cubes of brioche soaked overnight in a mix of 8 eggs, whole milk, heavy cream, granulated sugar and a splash of vanilla extract with a hint of salt and even a bit of cinnamon if you’re feeling bold. When baked, it develops a crisp, caramelized top from that tip-top addition of superfine sugar, while the inside remains soft and custardy.

I was skeptical at first, but the rich, decadent flavors of this Over Night Creme Brulee French Toast left me wanting more. It’s a great choice for spicing up any brunch or breakfast.

Trust me when i say, once you try this recipe, you’ll be hooked on the delightful combination of textures and tastes!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, the way I can mix up lots of flavors like the rich custardy inside with that super crispy, caramelized sugar top just makes my taste buds go crazy. I also like that I just throw together the bread cubes the night before and let them soak up all that egg, milk and cream mixture, because it means way less work in the morning and it actually makes the toast taste even more decadent. Another thing is that each bite gives me both a soft, comforting feel and a crunchy, sweet surprise from the crème brûlée twist, which is honestly so fun to eat. Lastly, using ingredients like brioche or challah really upgrades the whole dish, making it feel like a special treat for a lazy weekend brunch or a holiday breakfast even when I’m just craving something different.

Ingredients

• Brioche or Challah bread gives hearty carbs and a soft, sweet texture for soaking up custard.
• Eggs bring high quality protein and rich flavor while helping bind all the ingredients together.
• Whole milk adds creaminess and calcium with smooth, natural fats you cant resist.
• Heavy cream makes the dish super decadent and extra smooth with its rich fat content.
• Granulated sugar offers sweetness and structure to the custard, balancing the savory notes.
• Superfine sugar creates the crunchy, caramelized top that contrasts with the soft interior.
• Vanilla extract enhances the overall flavor, infusing warmth and a delicious aroma.
• Salt acts as a flavor booster, bringing out the best in every single ingredient.

Ingredient Quantities

• 1 loaf brioche or challah bread (cut into about 10 cups of cubes)
• 8 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup superfine sugar (for the caramelized top)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Optional: 1/2 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch casserole dish.

2. Cut the brioche or challah into cubes until you have about 10 cups.

3. In a large bowl, whisk together the 8 eggs, whole milk, heavy cream, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, salt, and if you want, 1/2 teaspoon cinnamon.

4. Place all the bread cubes in the prepared dish.

5. Pour the egg mixture evenly over the bread, making sure every cube gets soaked.

6. Cover the dish with plastic wrap and let it chill in the refrigerator overnight so the bread absorbs all that custardy goodness.

7. The next morning, remove the plastic wrap and evenly sprinkle the 1/2 cup superfine sugar across the top.

8. Bake the casserole in the preheated oven for about 40 to 45 minutes, or until the custard is set and the top is starting to turn a light golden color.

9. Switch the oven to broil and watch very carefully until the sugar on top caramelizes into a crispy, golden crust (this should only take a couple minutes).

10. Let it cool a bit before serving and enjoy your decadent French toast with a crème brûlée twist!

Equipment Needed

1. Oven (for preheating to 350°F and for broiling)
2. 9×13 inch casserole dish
3. Knife and cutting board (to cut the brioche or challah)
4. Large mixing bowl (for whisking eggs, milk, cream, etc.)
5. Whisk
6. Measuring cups and spoons
7. Plastic wrap
8. Refrigerator (for chilling the dish overnight)
9. Timer (to monitor baking and broiling times)

FAQ

Creme Brulee French Toast Casserole Recipe Substitutions and Variations

• If you dont have brioche or challah, you can use thick-cut French bread or sourdough; just make sure it isnt too stale.
• If you run low on whole milk, 2% milk or unsweetened almond milk works just fine.
• If heavy cream is not available, try using half-and-half or whipping cream though the texture will be a bit lighter.
• If you dont have superfine sugar for the caramelized top, you can pulse regular granulated sugar in a food processor until it gets a bit finer.
• When you dont have vanilla extract, a splash of almond extract can give a similar warm flavor twist.

Pro Tips

1. If your bread is really fresh try letting it sit out for a bit before soaking so it gets more custard, stale bread works best for that extra absorption.
2. When you’re spreading the superfine sugar on top, make sure its evenly sprinkled otherwise you might get spots that burn quicker than others when broiling.
3. Keep an eye on it during broiling, the sugar can go from caramelized to burnt in no time so don’t wander off.
4. For an extra boost of flavor, you might mix in a little bit of orange zest into the egg mixture, its a small twist that makes a big flavor difference.