Description
A rich and indulgent baked French toast casserole with a buttery caramel base and soft custard-soaked bread, perfect for brunch or special occasions.
Ingredients
- 1 loaf brioche or challah bread, cut into cubes (about 450 g)
- 1 cup brown sugar (200 g)
- 1/2 cup unsalted butter (115 g)
- 1/4 cup corn syrup (60 ml)
- 5 large eggs
- 1 1/2 cups whole milk (360 ml)
- 1/2 cup heavy cream (120 ml)
- 1/3 cup granulated sugar (65 g)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 175°C (350°F) and grease a 23×33 cm baking dish.
- In a saucepan, melt butter and stir in brown sugar and corn syrup. Cook until smooth and bubbling.
- Pour the caramel mixture into the baking dish evenly.
- Spread cubed bread over the caramel layer.
- In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
- Pour the custard over the bread, pressing gently to soak.
- Cover and refrigerate for at least 4 hours or overnight.
- Let sit at room temperature for 20 minutes before baking.
- Bake uncovered for 40–45 minutes until golden and set.
- Cool slightly and invert onto a serving dish or serve directly.
Notes
- Add sliced bananas or apples for extra flavor.
- Sprinkle nuts like pecans or walnuts for crunch.
- Use nutmeg or citrus zest for variation.
- Reduce sugar slightly if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 160 mg
