Creme Brulee French Toast Casserole
This Creme Brulee French Toast Casserole recipe is perfect for Mother’s Day brunch, Christmas morning, or any special occasion. The custard-like bread pudding is rich and decadent, with a sweet caramelized sugar topping that adds the perfect crunch.
This rich casserole is the perfect blend of sweet and indulgent, making it a crowd-pleaser for any brunch or breakfast gathering. The best part? It’s easy to make and can be prepared the night before, allowing you to spend more time enjoying your special occasion with loved ones.
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe can be prepared the night before, making your morning stress-free. Just pop it in the oven when you’re ready to bake!
- Whether it’s Mother’s Day, Christmas morning, or a casual Sunday brunch, this dish feels festive and indulgent.
- The combination of rich custard, slightly crispy caramel topping, and soft bread makes this casserole a huge hit with both kids and adults.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- butter
- brown sugar
- corn syrup
- french bread
- eggs
- half and half
- maple extract
- vanilla extract
- cinnamon
- nutmeg
- salt
- butter
- sugar
🔪 How to Make This Creme Brulee French Toast Casserole
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a small saucepan, place the butter, brown sugar and corn syrup. Cook over low heat until the sugar has fully dissolved, and the sauce is smooth. Pour into the baking dish.
- Cube the bread into approx 1” squares. Put the bread into the bottom of the pan in a single layer and gently press into the sauce on the bottom.
- In a large bowl, whisk the eggs, half and half, extracts, cinnamon, nutmeg and salt together.
- Pour over the bread in an even layer, trying to soak each piece of bread with the custard. Chill overnight
- Preheat the oven to 350 degrees. Remove plastic wrap and dot the top of the casserole with pats of butter and sprinkle with about 2 tablespoons of sugar.
- Bake for 35-40 minutes or until a knife comes out clean. Turn the oven to broil and sprinkle the remaining sugar over the top and return to the oven until the sugar starts to carmelize.
🥄 Equipment
This is the list of equipment that you will need to make this recipe:
- 9×13 baking pan
- small saucepan
- large bowl
- Whisk
- plastic wrap
🥫 Storage
Storage – Store leftovers in an airtight container in the fridge for up to three days.
Freezing – You can also freeze the casserole before baking. Wrap it well in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, let it thaw in the fridge overnight before following the remaining recipe instructions.
Reheating – To reheat, place in a 350-degree oven for about 15-20 minutes or until heated through. You can also heat individual servings in the microwave for about 1 minute.
Serve With
This breakfast casserole goes well with your favorite breakfast proteins. We like to serve it with this Overnight Egg Casserole, Air Fryer Boiled Eggs, or Slow Cooker Sausage Casserole.
💭 Tips
- Allow your casserole to cool for about 5-10 minutes before serving to make it easier to slice and serve.
- Use day-old or slightly stale bread for the best texture, as it absorbs the mixture more effectively without becoming too soggy.
- If you prefer a less sweet topping, you can reduce the amount of sugar sprinkled before broiling or skip it altogether.
- Consider adding a pinch of cinnamon or nutmeg to the sugar topping for a warm, spiced flavor.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sogginess in your French toast casserole can occur if there is too much liquid in the mixture or if the bread you used is too fresh. To avoid this, use slightly stale bread, as it absorbs the custard mixture more evenly without breaking down.
Yes, this casserole is perfect for making ahead! Assemble it the night before and store it in the refrigerator covered with plastic wrap. The next morning, simply bake it as directed.
🍽 More Breakfast Casserole Recipes
Do you enjoy breakfast casseroles? If so, try these delicious recipes:
- Cinnamon Roll French Toast Casserole
- Chocolate Chip Candy Cane French Toast Casserole
- Overnight Croissant Breakfast Casserole Bake
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Creme Brulee French Toast Casserole
Equipment
- 9×13 baking pan
- small saucepan
- large bowl
- Whisk
- plastic wrap
Ingredients
- ½ cup butter
- 1 cup brown sugar
- 2 Tablespoons corn syrup
- 1 loaf french bread
- 5 eggs
- 1 ½ cup half and half
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup butter
- ¼ cup sugar
Instructions
- Spray a 9” x 13” baking pan with cooking spray and set aside.
- In a small saucepan, place the butter, brown sugar and corn syrup.
- Cook over low heat until the sugar has fully dissolved, and the sauce is smooth.
- Pour into the bottom of the baking pan.
- Cube the bread into approx 1” squares. The best bread is a day or two old and a bit stale!
- Put the bread into the bottom of the pan in a single layer and gently press into the sauce on the bottom.
- In a large bowl, whisk the eggs, half and half, extracts, cinnamon, nutmeg and salt together.
- Pour over the bread in an even layer, trying to soak each piece of bread with the custard.
- Cover with plastic wrap and place in the refrigerator overnight (or at least 8 hours).
- Preheat the oven to 350 degrees. Remove plastic wrap and dot the top of the casserole with pats of butter and sprinkle with about 2 tablespoons of sugar.
- Bake for 35-40 minutes or until a knife comes out clean.
- Turn the oven to broil and sprinkle the remaining sugar over the top and return to the oven until the sugar starts to carmelize.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
