Some breakfasts feel a little extra. The kind you make when you want the kitchen to smell like vanilla, warm butter, and toasted sugar. This crème brûlée French toast casserole is that breakfast.
It’s rich and custardy in the middle, with soft bread that soaks up every bit of sweet cream. And then there’s the top. A thin layer of sugar that turns crackly and glossy under the broiler (or a kitchen torch if you have one). Tap it with a spoon and you get that classic brûlée snap. The same vibe as dessert, but totally acceptable at brunch.
The best part? It’s an overnight recipe. You do the prep when you have time, let the fridge do the work, then bake it the next morning while you make coffee and pretend you’re not impressed with yourself.
Our best tip: use slightly stale bread. Dry bread drinks in the custard without turning soggy, and you end up with clean slices and that perfect creamy center.
WHAT IS CRÈME BRÛLÉE FRENCH TOAST CASSEROLE?
Think of it as French toast, but baked like a casserole and finished like crème brûlée.
Instead of standing at the stove dipping bread and flipping slices, you cube the bread, pour a vanilla custard over it, and let it soak overnight. When it bakes, the edges get golden and the inside turns soft and pudding-like. Then you sprinkle sugar over the top and caramelize it until it forms a thin, shattering crust.
It’s cozy, a little fancy, and still super doable. No flipping. No juggling skillets. Just one baking dish and a big spatula.
YOU WILL LOVE THIS CRÈME BRÛLÉE FRENCH TOAST BAKE
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MAKE-AHEAD FRIENDLY: Assemble it the night before and bake in the morning.
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DESSERT-LIKE TOPPING: That crisp sugar crust is the whole reason this recipe exists.
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FEEDS A CROWD: Perfect for holidays, sleepovers, brunch, or lazy weekends.
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EASY TO CUSTOMIZE: Add fruit, nuts, spices, or even a cream cheese swirl.
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WARM AND COMFORTING: Creamy custard, buttery caramel, and soft bread in every bite.
CRÈME BRÛLÉE FRENCH TOAST CASSEROLE INGREDIENTS
Every ingredient has a job to do here. The bread gives structure, the custard makes it creamy, and the topping gives you that signature crackle.
You’ll need:
For the caramel base
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½ cup unsalted butter
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1 cup packed light brown sugar
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2 tablespoons corn syrup (or pure maple syrup)
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¼ teaspoon salt
For the casserole
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1 large loaf brioche, challah, or French bread (about 14 to 16 ounces), cut into 1-inch cubes
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8 large eggs
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2 cups half-and-half
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1 cup whole milk
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¼ cup granulated sugar
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2 tablespoons light brown sugar
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon nutmeg (optional, but really nice)
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½ teaspoon salt
For the brûlée topping
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⅓ to ½ cup granulated sugar (enough to lightly cover the surface)
Optional for serving
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Fresh berries
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Powdered sugar
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Warm maple syrup
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Whipped cream
INGREDIENT NOTES THAT MAKE A DIFFERENCE
Bread: Brioche and challah are dreamy here because they’re rich and tender, but French bread works too. If your bread is super fresh and soft, cube it and let it sit out on the counter for 1 to 2 hours. You want it a little dry on the outside.
Dairy: Half-and-half gives you the creamy custard texture without tasting heavy. If you want it even richer, swap ½ cup of the milk for heavy cream.
Corn syrup: It helps the caramel stay smooth instead of grainy. If you don’t want to use it, maple syrup works. The flavor shifts a little, in a good way.
Vanilla: Use real vanilla extract. The flavor is front and center.
Sugar topping: Granulated sugar caramelizes evenly. If you use superfine sugar, it melts faster. If you use coarse sugar, it takes longer and can brown unevenly.
WHAT PAN TO USE
A 9×13-inch baking dish is the sweet spot. Glass or ceramic both work.
PRO TIP: If you’re using a glass dish and you’re baking straight from the fridge, set the dish on the counter while the oven preheats. A small warm-up helps reduce temperature shock.
HOW TO MAKE CRÈME BRÛLÉE FRENCH TOAST CASSEROLE
This looks like a lot of steps, but it’s really three simple parts:
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make the caramel base
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add bread and custard
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bake and brûlée the top
STEP ONE: Make the caramel base
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and salt. Keep stirring until the mixture looks smooth and glossy, about 2 to 3 minutes.
Pour the caramel into a greased 9×13-inch baking dish and spread it out evenly.
OUR RECIPE DEVELOPER SAYS
Keep the heat steady and don’t walk away. Sugar can go from perfect to scorched fast.
STEP TWO: Add the bread
Scatter the bread cubes over the caramel layer. Try to distribute them evenly so you don’t end up with one corner that’s all custard and another corner that’s all bread.
STEP THREE: Mix the custard
In a large mixing bowl, whisk the eggs until smooth. Add the half-and-half, milk, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg (if using), and salt. Whisk again until everything is fully combined.
STEP FOUR: Pour and soak
Pour the custard mixture evenly over the bread cubes. Press the bread down gently with a spatula so the top pieces get coated.
Cover the dish tightly with foil or plastic wrap and refrigerate for at least 8 hours, preferably overnight.
PRO TIP: If you’re short on time, you can soak it for 2 to 3 hours. Overnight is best, but a shorter soak still works if you make sure every cube is coated.
STEP FIVE: Bake
When you’re ready to bake, preheat the oven to 350°F.
Remove the casserole from the fridge while the oven preheats. Keep it covered with foil and bake for 35 minutes.
Remove the foil and bake for 15 to 20 minutes more, until the top is golden and the center looks set. If you give the dish a gentle jiggle, the middle should move slightly but not look liquid.
STEP SIX: Cool briefly
Let the casserole rest for 10 minutes. This helps it firm up so you can slice it cleanly.
STEP SEVEN: Brûlée the top
Sprinkle granulated sugar evenly over the top of the casserole. You want a thin, even layer. Not a snowstorm. Too much sugar makes a thick hard shell that’s tough to cut.
To caramelize:
Broiler method:
Place the dish under the broiler for 1 to 3 minutes, watching the entire time. Rotate the dish if your broiler has hot spots. Pull it when the sugar is bubbling and amber.
Torch method:
Use a kitchen torch and move it in small circles until the sugar melts and turns golden.
PRO TIP: If you broil, keep the dish on a middle rack position, not right up against the heating element. You want the sugar to brown, not the casserole to burn.
HOW TO SERVE THIS CASSEROLE
This is rich, so a little contrast makes it even better.
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Fresh berries cut through the sweetness and make the plate look bright.
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A light dusting of powdered sugar adds a pretty finish without adding much extra sweetness.
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Warm maple syrup is optional. The casserole already has a caramel base and sugar top, so go easy.
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Whipped cream turns it into full dessert territory. Not a bad idea.
If you’re serving a bigger breakfast spread, pair it with something savory like eggs, bacon, or sausage. Sweet + salty is a solid plan.
VARIATIONS YOU CAN TRY
Want to switch it up without changing the whole recipe? Here are a few easy options.
Berry brûlée casserole:
Scatter 1½ cups blueberries or raspberries over the bread before adding custard. Bake as directed.
Pecan crunch:
Add ¾ cup chopped pecans over the bread before pouring the custard. You’ll get toasted nutty flavor in every bite.
Orange vanilla:
Add 1 tablespoon orange zest to the custard. Bright, fresh, and still cozy.
Cream cheese swirl:
Soften 6 ounces of cream cheese and drop small spoonfuls over the bread before pouring custard. Don’t stir too much. Let it marble.
Cinnamon roll feel:
Increase cinnamon to 1½ teaspoons and add a drizzle of simple icing after baking (powdered sugar + a splash of milk). Skip the brûlée top if you do icing, or you’ll be competing flavors.
TROUBLESHOOTING
If you’ve ever made baked French toast, you know it can swing from soggy to dry if you’re not careful. Here’s how to fix the common issues.
The middle is too wet.
Bake it longer, uncovered, in 5-minute increments. Ovens vary and the bread type matters. If you cut the bread too small, it can compact and hold moisture.
It’s dry.
This usually means the bread was too dry and the bake went too long. Next time, use brioche or challah and check it at the 45-minute mark. Also make sure your measurements for dairy are accurate.
The top sugar burned.
Broilers are aggressive. Reduce the rack position and keep the dish moving. If you have a torch, it’s easier to control.
The caramel layer hardened too much.
A thin caramel base is perfect. Too thick and it turns into a hard candy layer. Spread it evenly and don’t overcook the sugar in the saucepan.
MAKE AHEAD TIPS
This recipe is already make-ahead, but you can plan it out even more if you need to.
Option 1: Overnight soak (best results)
Assemble, cover, refrigerate overnight, bake in the morning.
Option 2: Prep components early
Cube the bread and store it in a bag on the counter (1 day). Mix the dry ingredients (sugar, cinnamon, salt) in a small container. In the morning, you’re moving faster.
Option 3: Bake, then rewarm
You can bake the casserole, cool it, cover it, and refrigerate. Reheat, then brûlée the sugar right before serving.
PRO TIP: Brûlée topping is best done right before you eat. That crackly layer softens if it sits too long.
HOW TO STORE CRÈME BRÛLÉE FRENCH TOAST CASSEROLE
This casserole keeps well, but the topping needs a little strategy.
IN THE FRIDGE:
Let leftovers cool completely. Cover the dish or transfer slices to an airtight container. Store in the refrigerator for up to 3 days.
IN THE FREEZER:
For best texture, freeze the baked casserole without the brûlée sugar topping. Wrap slices tightly and place in a freezer-safe container. Freeze up to 2 months.
REHEATING:
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Oven: Place slices in a baking dish, cover with foil, and warm at 350°F for 12 to 15 minutes.
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Microwave: Heat slices in 30-second bursts until warm. The texture stays good, but the edges won’t be crisp.
If you want the crackly topping on leftovers, sprinkle sugar on the warmed slice and torch it (or broil quickly). Don’t try to brûlée cold casserole. It won’t melt evenly.
FREQUENTLY ASKED QUESTIONS
Do I have to let it soak overnight?
Overnight gives the best custardy texture. If you’re in a rush, 2 to 3 hours is the minimum I’d recommend, and make sure you press the bread down so every cube gets coated.
What bread works best?
Brioche and challah are the top picks. French bread works well too, especially if it’s a day old. Avoid super thin sandwich bread. It breaks down and turns mushy.
Can I use only milk instead of half-and-half?
You can, but it won’t be as rich. If you only have milk, use whole milk and consider adding 2 tablespoons melted butter into the custard for a little extra richness.
Can I skip the caramel base?
You can, but it won’t have that signature brûlée vibe. The caramel layer is part of what makes it taste like dessert. If you skip it, you’ll still have a baked French toast casserole… just not the full crème brûlée experience.
What if I don’t have a torch?
A broiler works. Just watch it closely and don’t walk away. Sugar can brown fast.
Crème Brûlée French Toast Casserole
Ingredients
Caramel base
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons corn syrup or pure maple syrup
- ¼ teaspoon salt
Casserole
- 1 loaf brioche challah, or French bread (14 to 16 ounces), cut into 1-inch cubes
- 8 large eggs
- 2 cups half-and-half
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg optional
- ½ teaspoon salt
Brûlée topping
- ⅓ to ½ cup granulated sugar
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a saucepan over medium heat, melt the butter. Stir in brown sugar, corn syrup, and salt. Cook, stirring, for 2 to 3 minutes until smooth and glossy.
- Pour the caramel into the baking dish and spread evenly.
- Add bread cubes in an even layer over the caramel.
- In a large bowl, whisk eggs. Add half-and-half, milk, sugars, vanilla, cinnamon, nutmeg (if using), and salt. Whisk until combined.
- Pour custard evenly over the bread. Press bread down gently to coat.
- Cover tightly and refrigerate 8 hours or overnight.
- Preheat oven to 350°F. Keep casserole covered with foil and bake 35 minutes.
- Remove foil and bake 15 to 20 minutes more until golden and set. Rest 10 minutes.
- Sprinkle granulated sugar in a thin, even layer over the top.
- Caramelize the sugar under the broiler for 1 to 3 minutes (watch constantly) or use a kitchen torch until golden and crisp.
- Serve warm.
Notes
