Sweet breakfast treat for crowds

This crème brûlée French toast transforms the classic dessert into a decadent breakfast casserole that's perfect for special occasions. The magic happens overnight as thick slices of challah bread soak up a rich custard while resting atop a butter-brown sugar mixture that caramelizes during baking. When flipped onto the plate, you reveal a glistening caramel topping that offers the same satisfying crack as traditional crème brûlée.

I first made this for a holiday brunch and it's become our family's most requested special occasion breakfast. The beauty of this recipe is its reliability - I've prepared it countless times and it always garners rave reviews and recipe requests.

Essential Ingredients

• For the Caramel Base:
• ½ cup butter: Creates rich, buttery caramel foundation
• 1 cup brown sugar: Transforms into a glistening caramelized top when baked
• 2 tablespoons corn syrup: Prevents crystallization for a smooth caramel texture
• For the French Toast:
• 1 loaf challah bread: Its eggy, rich texture absorbs custard beautifully
• 6 large eggs: Provides structure and richness to the custard
• 1½ cups half-and-half: Creates a luxurious, creamy custard base
• 1 teaspoon vanilla extract: Enhances the sweet, warm flavors
• ¼ teaspoon salt: Balances the sweetness and enhances overall flavor

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Detailed Cooking Instructions

Step 1: Create the Caramel Foundation

In a small saucepan over medium heat, combine butter, brown sugar, and corn syrup. Whisk continuously until the mixture melts together and becomes smooth, about 3-4 minutes. Pour this caramel mixture immediately into the bottom of a 9×13-inch baking dish, spreading it evenly. This layer will transform into the glistening caramelized top when the dish is flipped after baking.

Step 2: Prepare the Bread Layer

Slice the challah bread into thick slices, approximately 1½ inches thick. Arrange these slices in a single layer over the caramel mixture, squeezing them in tightly. Don't worry if you need to tear some pieces to fill gaps - the egg mixture will bind everything together. The goal is to create a solid layer of bread that will absorb the custard.

Step 3: Make the Custard Mixture

In a large bowl, whisk together eggs, half-and-half, vanilla extract, and salt until well combined. The mixture should be smooth and evenly blended to ensure consistent flavor throughout the dish. Pour this custard evenly over the bread slices, making sure all pieces are soaked. Press down gently on the bread to help it absorb the liquid.

Step 4: Allow Time for Magic

Cover the dish with plastic wrap and refrigerate overnight, or for at least 8 hours. This resting period is crucial - it allows the bread to fully absorb the custard, resulting in a pudding-like consistency rather than soggy bread. The flavors also have time to meld and develop during this rest.

Step 5: Bake to Golden Perfection

The next morning, remove the casserole from the refrigerator about 30 minutes before baking to take the chill off. Preheat your oven to 350°F. Bake the French toast uncovered for 35-40 minutes until puffed and golden brown. The custard should be completely set with no liquid remaining.

Step 6: Rest and Serve

Allow the casserole to rest for 5 minutes after removing from the oven. This brief rest helps the caramel sauce thicken slightly and makes serving easier. To serve, cut into portions and flip each piece onto plates so the caramel side faces up. Spoon any extra caramel sauce from the pan over the top.

I've found that using a metal baking dish rather than glass helps the caramel layer develop that perfect consistency. If using a glass dish, you might need to add a few extra minutes to the baking time.

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Serving Suggestions

While this French toast is perfect on its own, a dollop of freshly whipped cream and some fresh berries provide a beautiful color contrast and balance the sweetness. For a special touch during fall and winter holidays, add a sprinkle of cinnamon to the custard mixture.

After making this countless times, I've discovered that the key to its success lies in using high-quality bread and allowing ample soaking time. The result is a breakfast that feels like dessert - with that signature crackly caramelized top giving way to a creamy, custardy interior that will have everyone asking for seconds.

Frequently Asked Questions

→ Can I make this recipe the same day?

For best results, the bread needs to soak in the custard for at least 8 hours. You could reduce this to 4 hours minimum, but the overnight soak creates the best texture.

→ What can I substitute for Challah bread?

French bread, brioche, or Texas toast all work well. Any sturdy, slightly sweet bread that won't fall apart when soaked will do the job.

→ Can I freeze leftovers?

Yes! Cut into portions, wrap well, and freeze for up to 1 month. Reheat in the microwave or covered in the oven until warm throughout.

→ What if my caramel layer hardens?

Make sure to whisk the butter, brown sugar, and corn syrup mixture while it's still hot until completely smooth. The corn syrup helps prevent crystallization.

→ Can I add fruit to this recipe?

Absolutely! Sliced apples or berries can be added between the caramel and bread layers before pouring the custard over everything.