Name: French Toast à la Crème Brûlée
Prep time: 15 min
Total time: 15 min
Ingredients: 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

French Toast à la Crème Brûlée

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

French Toast à la Crème Brûlée

Prep Time 15

Total Time 15

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Servings

Ingredients

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

Instructions

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.
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.
In one layer, arrange the slices of bread in the baking dish.
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.
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.

Comments

Jamie Geller

Nov 25, 2015 at 11:06 am

This is totally delish! You can do it all — this dish benefits from “sitting” around — meaning covering and refrigerating for AT LEAST 8 hours will enhance the flavor. So yes to pre-made caramel, yes to baking and then reheating and serving the next day. You want this to be soft and moist and spongy like a bread pudding and NOT dry.

Edit

Oct 2, 2015 at 3:14 am

Is it possible to make this with premade caramel so I can make it on yuntif with only leaving my oven on instead of the stove too?
Alternatively, can I make this sun night, bake it Monday and then reheat it to actually serve on Tuesday? I wasn’t sure if it would get really soggy…
Sounds delicious though!

Jamie Geller

Jun 29, 2015 at 6:36 pm

YAYEEEEEE so happy you liked!

J.O.K Taster

Jun 26, 2015 at 6:42 pm

This is an AMAZING recipe!!! Comes together quickly and then you get to let it rest and turn into a beautiful dish!! Taste great and is easy to make!!