Creme Brulee French Toast
Indulge in the ultimate breakfast decadence with this Creme Brulee French Toast. Combining the luscious flavors of caramelized sugar, rich custard, and buttery brioche or challah bread, this oven-baked dish is as luxurious as it is easy to prepare. A caramel base made from brown sugar, butter, and light corn syrup creates a silky layer of sweetness, while a velvety mixture of eggs, half-and-half, vanilla, and a splash of Grand Marnier infuses the bread with dreamy creaminess. Prep it the night before for a stress-free morning and, for an extra flair, torch the sugar topping for a signature crème brûlée crunch. Perfect for holiday brunches or weekend indulgence, this recipe is sure to impress your guests.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Brown sugar, packed
- 2 tablespoons Corn syrup (light)
- 8 slices Brioche or challah bread, sliced 1-inch thick
- 5 pieces Large eggs
- 1.5 cups Half-and-half
- 1 teaspoon Vanilla extract
- 1 tablespoon Grand Marnier or orange liqueur (optional)
- 0.25 teaspoon Salt
- 3 tablespoons Granulated sugar
Instructions
Preheat your oven to 350°F (175°C).
In a saucepan over medium heat, melt the butter, then whisk in the brown sugar and corn syrup until smooth and bubbly. Pour this caramel mixture evenly into a 9x13-inch baking dish.
Arrange the slices of brioche or challah bread on top of the caramel in a single layer, slightly overlapping if necessary.
In a large mixing bowl, whisk together the eggs, half-and-half, vanilla extract, Grand Marnier (if using), and salt until fully combined.
Pour the egg mixture evenly over the bread slices, ensuring each slice is well soaked. Lightly press the bread down to ensure it absorbs the mixture.
Cover the baking dish with plastic wrap or foil and refrigerate for at least 1 hour, or preferably overnight, to allow the bread to fully absorb the custard.
Remove the dish from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats.
Bake uncovered for 30-35 minutes, or until the top is golden brown and the custard is set.
Once baked, remove the dish from the oven and let it cool for 5 minutes.
Optional: Sprinkle granulated sugar evenly over the top of the French toast, then use a kitchen torch to caramelize the sugar until it forms a crisp, glassy layer. Alternatively, place the dish under the oven broiler for 1-2 minutes, watching carefully to avoid burning.
Serve immediately, flipping each portion upside down to feature the caramel layer on top. Optionally, garnish with whipped cream or fresh berries.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 54.5 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
