Description
A luxurious, make-ahead French toast casserole soaked overnight in rich vanilla custard and finished with a crisp caramelized sugar topping for a crème brûlée twist.
Ingredients
Units
Scale
- 1 loaf (about 1 lb) brioche or challah, cut into 1-inch cubes
- 2 cups heavy cream
- 1 cup whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 3 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup light brown sugar (for topping)
Instructions
- In a large bowl, whisk together cream, milk, eggs, granulated sugar, vanilla, and salt.
- Fold in the cubed bread, making sure it’s fully coated. Cover and refrigerate overnight.
- The next day, preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Transfer the soaked bread mixture to the prepared dish. Bake for 45–55 minutes, until set and golden.
- Let cool slightly, then sprinkle brown sugar evenly over the top.
- Using a kitchen torch, caramelize the sugar to create a crispy brûlée layer. Alternatively, broil for 1–2 minutes until bubbling and golden.
- Cool briefly to allow topping to harden. Serve warm, optionally with berries or maple syrup.
Notes
- Stale bread works best to absorb the custard without getting mushy.
- Add cinnamon or orange zest to the custard for variation.
- Refrigerate leftovers and reheat in the oven for best texture.
- For best results, caramelize the sugar just before serving.
- Use a broiler if you don’t have a torch, but watch closely to avoid burning.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg