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Crème Brûlée French Toast Casserole
There's no torch required for this crème brûlée French toast–this breakfast casserole gets its name from the sweet, fragrant custard base used to make it.
👥 6 Servings👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking dish
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
corn syrup2 tablespoons
2
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least ⏱️ 8 hours and up to 1 day.
large eggs5vanilla1 teaspoonGrand Marnier1 teaspoon
3
Preheat oven to 350° F. and bring bread to room temperature.
4
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to ⏱️ 40 minutes.
5
Serve hot French toast immediately. Editor’s note: This recipe was originally published in the July 1998 issue of ‘Gourmet’ and first appeared online in December 2014.
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