French toast, oh how you elevate breakfast to an art form—especially when it masquerades as crème brûlée! Picture this:
the thick slices of bread soaking overnight, absorbing every bit of that creamy, vanilla-infused custard. It’s like they’re preparing for a red-carpet debut, ready to dazzle and delight, much like the surprise Taylor Swift dropped at her latest concert.
Honestly, I never knew breakfast could feel this indulgent, almost scandalous, until now.
Steps
- In a small skillet, combine brown sugar and water over low heat, stirring until smooth. Pour half of this syrup into a greased 9×13-inch baking dish.
- Arrange the challah bread cubes in a single layer in the baking dish, pressing them slightly to ensure they fit snugly.
- In a large bowl, whisk together the eggs, remaining sugar syrup, milk, half-and-half, vanilla extract, optional rum, cinnamon, and salt until well combined. Evenly pour this mixture over the bread cubes.
- Cover the dish and refrigerate it for at least 8 hours or overnight, allowing the bread to soak up the custard mixture.
- Preheat your oven to 350°F. Let the casserole come to room temperature as the oven heats up.
- Bake the casserole uncovered in the center of the oven for 45 to 55 minutes, until it is puffed up and the edges are lightly golden. Allow it to rest for 5 to 10 minutes before serving.
- Before serving, sprinkle cinnamon and powdered sugar on top for added flavor and presentation.
Ingredients
- 1 cup unpacked brown sugar (or brown Monk fruit sweetener)
- 1/4 cup water
- Cooking spray
- 10 oz Challah bread, cubed
- 7 large eggs
- 1 cup 1% milk
- 1/2 cup half-and-half
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon Myers’s rum (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon powdered sugar (for topping)
Nutritional Values
Calories: 1500 kcal | Carbohydrates: 354 g | Protein: 84 g | Fat: 54 g | Saturated Fat: 18 g | Cholesterol: 1464 mg | Sodium: 2019 mg | Fiber: 9 g | Sugar: 24 g
FAQ
- Do I need to let the French toast casserole sit overnight?
- While you can skip the overnight soak if you’re in a hurry, allowing the bread to absorb the milk mixture for at least 8 hours will yield a more flavorful and moist casserole.
- Can I make this French toast casserole gluten-free?
- Yes, simply use gluten-free bread such as gluten-free challah, French bread, or brioche to make this dish suitable for gluten-free diets.
- What can I use instead of challah bread?
- If you don’t have challah bread, you can substitute it with a round country loaf, French bread, or brioche, all of which work well in this recipe.
- How should I store leftovers?
- Store any leftovers in the refrigerator for up to 4 days and reheat them in the microwave. For longer storage, freeze the casserole after baking and cooling, slicing it into pieces and wrapping them tightly. It will keep in the freezer for up to 3 months.
- What can I serve with creme brulee French toast?
- This dish pairs well with both sweet and savory breakfast items. Consider serving it alongside options like Sheet Pan Pancakes, Sausage Breakfast Casserole, or a fresh fruit platter for a balanced brunch spread.
Tips
- Prepare in Advance: This dish benefits from being prepared the night before. Letting the bread soak in the custard mixture for at least 8 hours ensures a rich, flavorful texture, making it ideal for effortless morning baking.
- Bread Choice: Use challah, brioche, or French bread for the best results. These types of bread absorb the custard well and provide the desired soft yet firm texture after baking.
- Customizable Toppings: While the recipe suggests powdered sugar and cinnamon, feel free to personalize it with fresh berries, sliced bananas, or even whipped cream for added flavor and presentation.
- Dietary Adjustments: For a lighter version, consider using skim or almond milk, and substitute brown sugar with a sugar-free sweetener to reduce calories while maintaining sweetness.
Equipment
- 9” x 13” Baking Dish – Essential for baking the casserole.
- Small Heavy Skillet – Used for melting the brown sugar and water into a simple syrup.
- Whisk – For mixing the custard ingredients together.
- Cooking Spray – To coat the baking dish and prevent sticking.
