Do you want a breakfast that’s as tasty as it is impressive? The Crème Brûlée French Toast Casserole is the answer. In a handy casserole shape, this luscious meal blends the rich, creamy custard of crème brûlée with the cozy warmth of French toast. This recipe, which is perfect for weekend brunches, special events, or just a decadent morning treat, is likely to become a new favorite.
What is Crème Brûlée French Toast Casserole?
This creative breakfast dish is modeled after two traditional French pastries: French toast and crème brûlée. Like Crème Brûlée French Toast, the casserole is made of layers of bread dipped in a smooth custard of milk and eggs. But the casserole is baked rather than pan-fried, which produces a fluffy and uniformly cooked dish. A caramelized sugar coating, evoking the iconic crème brûlée crust, provides the finishing touch.
Why You’ll Love This Recipe:
- Effortless elegance: Despite its striking appearance, this dish is surprisingly simple to prepare. It’s perfect for hosting guests or hectic mornings because the majority of the work can be completed in advance.
- Flavor explosion: Every bite is a symphony of textures and flavors thanks to the marriage of fluffy bread, sweet, creamy custard, and the gratifying crunch of caramelized sugar.
- Personalization: You may simply modify this recipe to suit your tastes. For a customized touch, try using different kinds of bread, adding spices to the custard, or adding fresh fruit on top of the dish.
Also Read: Chocolate Chip Cookie Recipe: A Test of Love
Ingredients:
- For the caramelized sugar topping:
- ½ cup granulated sugar
- For the custard:
- 4 large eggs
- 1 ½ cups milk
- 1 ½ cups heavy cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- For the casserole:
- 8 slices thick-cut brioche bread (or challah, French bread)
- 2 tablespoons unsalted butter, melted
Instructions:
- Preheat your broiler to high to make the caramelized sugar topping. Evenly distribute the powdered sugar onto a tiny parchment paper-lined baking sheet. Broil the sugar for two to three minutes, or until it melts and becomes golden brown. Keep a cautious eye to prevent burning. Remove from the oven and allow it to cool fully after caramelizing.
- Combine the ingredients for the custard in a big bowl and whisk the eggs, heavy cream, milk, sugar, cinnamon, vanilla essence, and salt until thoroughly mixed.
- Prepare the bread: Put the bread pieces in a 9 x 13-inch baking dish in a single layer. Evenly drizzle the bread with the melted butter.
- Drizzle the bread with the custard: Slowly drizzle the bread with the prepared custard mixture, making sure that each piece is saturated equally. Place plastic wrap over the dish and place it in the refrigerator for at least two hours, or better yet, overnight.
- Bake the dish after preheating the oven: Set the oven temperature to 350°F (175°C). After taking the casserole out of the fridge, allow it to come to room temperature for fifteen minutes. Bake the casserole uncovered for 35 to 40 minutes, or until the top is puffy and browned.
- Cool and caramelize the sugar topping: After baking, take the casserole out of the oven and set it aside to cool for approximately half an hour on a wire rack. The dish may crumble if you cut it before it’s heated.
- Evenly cover the dish with the cooled caramelized sugar topping before serving. Gently caramelize the sugar with a cooking flame until it turns golden brown and frothy. As an alternative, heat your broiler too high and monitor the dish very carefully for one to two minutes to make sure the sugar doesn’t burn.
Tips:
- For the caramelized topping, use brown sugar rather than granulated sugar for a deeper taste.
- To add a cozy, celebratory touch to the custard, mix in a sprinkle of ground cloves or nutmeg.
For optimal effects, soak the bread in the custard for at least two hours or possibly overnight. This gives the bread more flavor and a more even texture by allowing it to absorb all of the custard. - Serve the dish warm with whipped cream, fresh berries, or a maple syrup drizzle for an eye-catching presentation.
Savor your mouthwatering and eye-catching Crème Brûlée French Toast Casserole!
Additional notes:
- You may keep leftovers in the fridge for up to two days. Gently reheat in the microwave or oven until well heated.
Using a kitchen torch should be done carefully since it can produce intense heat. Always abide by the safety recommendations and keep the torch away from anything that might catch fire.
Best Crème Brûlée French Toast Casserole Recipe
Craving a delightful and impressive brunch? Look no further than CrèmeBrûlée French Toast Casserole. This recipe fuses the creamy richness of crème brûlée with the comforting warmth of French toast in a convenient casserole format. It's surprisingly easy to prepare, despite its elegant presentation, and offers endless possibilities for customization. Enjoyeffortless elegance and a symphony of flavors in every bite, making this casserole a guaranteed crowd-pleaser.Enjoy effortless
Ingredients
- For the caramelized sugar topping:
- o ½ cup granulated sugar
- For the custard:
- o 4 large eggs
- o 1 ½ cups milk
- o 1 ½ cups heavy cream
- o ½ cup granulated sugar
- o 1 teaspoon vanilla extract
- o ¼ teaspoon ground cinnamon
- o Pinch of salt
- For the casserole:
- o 8 slices thick-cut brioche bread or challah, French bread
- o 2 tablespoons unsalted butter melted
Instructions
- Preheat your broiler to high to make the caramelized sugar topping. Evenly distribute the powdered sugar onto a tiny parchment paper-lined baking sheet. Broil the sugar for two to three minutes, or until it melts and becomes golden brown. Keep a cautious eye to prevent burning. Remove from the oven and allow it to cool fully after caramelizing.
- Combine the ingredients for the custard in a big bowl and whisk the eggs, heavy cream, milk, sugar, cinnamon, vanilla essence, and salt until thoroughly mixed.
- Prepare the bread: Put the bread pieces in a 9 x 13-inch baking dish in a single layer. Evenly drizzle the bread with the melted butter.
- Drizzle the bread with the custard: Slowly drizzle the bread with the prepared custard mixture, making sure that each piece is saturated equally. Place plastic wrap over the dish and place it in the refrigerator for at least two hours, or better yet, overnight.
- Bake the dish after preheating the oven: Set the oven temperature to 350°F (175°C). After taking the casserole out of the fridge, allow it to come to room temperature for fifteen minutes. Bake the casserole uncovered for 35 to 40 minutes, or until the top is puffy and browned.
- Cool and caramelize the sugar topping: After baking, take the casserole out of the oven and set it aside to cool for approximately half an hour on a wire rack. The dish may crumble if you cut it before it’s heated.
- Evenly cover the dish with the cooled caramelized sugar topping before serving. Gently caramelize the sugar with a cooking flame until it turns golden brown and frothy. As an alternative, heat your broiler too high and monitor the dish very carefully for one to two minutes to make sure the sugar doesn’t burn.