Crème Brûlée French Toast
This overnight crème brûlée French toast casserole is perfect for brunch, Christmas morning, or anytime you need a breakfast casserole to serve a crowd. It's rich and creamy with a crispy, caramelized top inspired by the classic dessert!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unpacked brown sugar ((I use brown Monk fruit sugar))
- 1/4 cup water
- cooking spray
- 10 oz Challah bread (cubed)
- 7 large eggs
- 1 cup 1% milk
- 1/2 cup half and half
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon Meyers rum (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon powdered sugar (for topping)
Instructions
- 1
In a small heavy skillet melt brown sugar and water over low heat, stirring, until smooth and melted, about 1 minute, then pour half into a 13 x 9-inch baking dish coated with cooking spray.
- 2
Arrange the bread cubes in one layer in baking dish, squeezing them slightly to fit.
- 3
In a large bowl whisk together eggs, remaining sugar mixture, milk, half and half, vanilla, rum if using, 1/2 teaspoon cinnamon, and salt until combined well and pour evenly over bread.
- 4
Cover and refrigerate at least 8 hours or overnight.
- 5
Preheat oven to 350F and bring the bread to room temperature.
- 6
Bake uncovered, in middle of oven until puffed and edges are pale golden, 45 to 55 minutes. Let it rest 5 to 10 minutes.
- 7
Top with cinnamon and powdered sugar.