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Crème Brûlée French Toast Casserole

This Creme Brule French Toast Casserole serves as the perfect make-ahead breakfast for busy mornings or special holiday gatherings. Assembling the dish the night before allows the rich vanilla custard to fully soak into thick slices of brioche or challah bread, ensuring a creamy interior that contrasts beautifully with the caramelized brown sugar crust. It is a simple way to feed a crowd without standing over the stove flipping individual slices.
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Prep Time 20 minutes
Cook Time 50 minutes
CHILL TIME 8 hours
Total Time 9 hours 10 minutes
Course Breakfast, Dessert
Cuisine French
Servings 10

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

Slightly stale bread gives the best texture. If your bread is fresh, cube it and let it sit out 1 to 2 hours.
Brûlée topping is best right before serving. It softens as it sits.
For freezing, freeze baked casserole without brûlée topping. Reheat, then brûlée sugar before serving.