French Toast à la Crème Brûlée

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This simple, mouth-watering overnight french toast is a wonderful way to use leftover challah. The casserole freezes well, too.

  • Duration
  • Prep Time
  • ServingsServings


  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar, firmly packed
  • 2 tablespoons light corn syrup
  • 6 (1-inch thick) slices day-old challah, (or more as needed to cover the pan)
  • 5 large eggs
  • 1-1/2 cups 2%, whole milk, or half-and-half
  • 1 teaspoon vanilla extract
  • 2 teaspoons of freshly squeezed orange juice or orange flavored liqueur


  1. In a heavy saucepan set over medium heat, combine the butter, brown sugar and corn syrup. Stir constantly, until the mixture is melted and smooth.
  2. Coat a 9 X 13 inch baking dish with non-stick cooking spray. Pour the mixture into the dish, tilting slightly so the caramel completely coats the surface.
  3. In one layer, arrange the slices of bread in the baking dish.
  4. Whisk together the eggs, milk or half-and-half, vanilla and orange juice or liqueur. Pour evenly over the bread. Cover and refrigerate for at least 8 hours or overnight.
  5. Preheat the oven to 350. Remove the casserole from the fridge and let come to room temperature. Bake, uncovered, for 35-40 minutes, or until puffed and the edges are golden brown. Serve with individual pieces turned over so the caramel is on top.