Crème Brûlée French Toast


This crème brûlée French toast casserole is very rich and delicious. It can be made ahead of time.

Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
8 hrs
Total Time:
9 hrs
1 9x13-inch casserole


  • ½ cup unsalted butter

  • 1 cup packed brown sugar

  • 2 tablespoons corn syrup

  • 6 (1-inch thick) slices French bread

  • 5 large eggs

  • 1 ½ cups half-and-half cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)

  • ¼ teaspoon salt


  1. Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup; stir until sugar is dissolved. Pour into a 9x13-inch baking dish.

  2. Remove crusts from bread and arrange in the baking dish in a single layer. Whisk eggs, half and half, vanilla, brandy, and salt together in a bowl. Pour over the bread. Cover and chill at least 8 hours, or overnight.

  3. Preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove the dish from the refrigerator and bring to room temperature.

  4. Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes.

    close up view of Creme Brulee French Toast on a plates with fruit and syrup

Nutrition Facts (per serving)

510 Calories
27g Fat
59g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 510
% Daily Value *
Total Fat 27g 34%
Saturated Fat 16g 78%
Cholesterol 218mg 73%
Sodium 359mg 16%
Total Carbohydrate 59g 21%
Dietary Fiber 1g 2%
Total Sugars 39g
Protein 10g
Vitamin C 1mg 3%
Calcium 133mg 10%
Iron 2mg 11%
Potassium 221mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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