Name: Decadent Crème Brûlée French Toast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 loaf French bread, sliced into 1-inch thick cubes (about 10 cups); 1/2 cup unsalted butter; 1 cup packed brown sugar; 2 tablespoons corn syrup or maple syrup; 5 large eggs; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1 tablespoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; Optional: 2 tablespoons granulated sugar for brûlée topping

This Decadent Crème Brûlée French Toast Casserole is everything I love in a cozy, indulgent breakfast. It’s inspired by the classic crème brûlée dessert, with its caramelized sugar base and silky custard—only this version is baked into a satisfying casserole that’s perfect for sharing. With a rich custard soaking into cubes of French bread and a crackly brûléed sugar topping, it’s a sweet morning treat that feels as special as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 loaf French bread, sliced into 1-inch thick cubes (about 10 cups)

1/2 cup unsalted butter

1 cup packed brown sugar

2 tablespoons corn syrup or maple syrup

5 large eggs

1 1/2 cups whole milk

1/2 cup heavy cream

1 tablespoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Optional: 2 tablespoons granulated sugar for brûlée topping

Directions

I start by greasing a 9×13-inch baking dish and evenly distributing the cubed French bread inside.

In a medium saucepan over medium heat, I melt the butter, then stir in the brown sugar and corn syrup until smooth—this usually takes about 2–3 minutes.

I pour this caramel mixture evenly over the bread cubes.

In a large bowl, I whisk together the eggs, milk, cream, vanilla, salt, and cinnamon until it’s all well combined.

I pour the custard mixture over the bread, gently pressing the cubes to make sure they soak it all up.

I cover the dish and refrigerate it overnight (or at least 4 hours).

When it’s time to bake, I preheat the oven to 350°F (175°C).

If I want a crispy brûlée-style top, I sprinkle the granulated sugar over the top before baking.

I bake the casserole uncovered for 40–45 minutes until it’s puffed and golden, then let it cool for about 10 minutes before serving.

Servings and timing

Servings: 8 servings

Prep Time: 15 minutes

Chill Time: At least 4 hours (or overnight)

Cook Time: 45 minutes

Total Time: 1 hour (plus chilling)

Calories per serving: 375 kcal

Variations

Berry twist: I sometimes add fresh or frozen berries like raspberries or blueberries between the bread layers before pouring the custard.

Nutty crunch: A sprinkle of chopped pecans or slivered almonds on top before baking adds texture and flavor.

Spiced version: Swapping the cinnamon for pumpkin pie spice or adding nutmeg gives it a seasonal flair.

Citrus brightness: A bit of orange zest in the custard adds a fresh, aromatic note.

Dairy-free option: I’ve had success using almond milk and coconut cream instead of whole milk and heavy cream.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I use the oven at 300°F (150°C) for about 10–15 minutes, or the microwave in short intervals until heated through. If I want to restore some crispness to the top, I place it under the broiler for a minute or two after reheating.

FAQs

How do I prevent the casserole from getting soggy?

I make sure to use day-old or slightly stale bread. This helps it soak up the custard without becoming too mushy.

Can I make this without refrigerating overnight?

Yes, I can let it soak for at least 4 hours if I’m short on time. But for the best texture and flavor, I always prefer overnight refrigeration.

What’s the best bread to use for this casserole?

I like using a crusty French loaf or even brioche for a richer flavor. Avoid soft sandwich bread—it won’t hold up as well.

Can I freeze this casserole?

Yes, I can freeze it before or after baking. If freezing unbaked, I thaw it in the fridge overnight before baking. If freezing baked leftovers, I reheat in the oven for the best results.

How can I get the top extra crispy like real crème brûlée?

Sprinkling a layer of granulated sugar and broiling it for 1–2 minutes after baking helps me get that signature crackly top.

Conclusion

This Crème Brûlée French Toast Casserole brings the elegance of dessert to the breakfast table in the most delicious way. With its caramelized base, rich custard, and satisfying texture, it’s one of my favorite make-ahead brunch options. Whether I’m hosting a holiday brunch or just treating myself to something special, this recipe always hits the spot.

Recipe:

Decadent Crème Brûlée French Toast Casserole

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Author: Sophia
Total Time: 1 hour (plus chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

This Decadent Crème Brûlée French Toast Casserole transforms the classic dessert into a luxurious breakfast. With caramelized brown sugar, creamy custard-soaked French bread, and a crackly brûléed sugar topping, it’s a rich, make-ahead dish perfect for holidays or indulgent mornings.

Ingredients

1 loaf French bread, sliced into 1-inch thick cubes (about 10 cups)
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup or maple syrup
5 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 tablespoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Optional: 2 tablespoons granulated sugar for brûlée topping

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Instructions

Grease a 9×13-inch baking dish and evenly distribute the cubed French bread inside.
In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and corn syrup until smooth (about 2–3 minutes).
Pour the caramel mixture evenly over the bread cubes.
In a large bowl, whisk together the eggs, milk, cream, vanilla, salt, and cinnamon until well combined.
Pour the custard mixture over the bread, gently pressing the cubes to help them absorb the liquid.
Cover the dish and refrigerate overnight or for at least 4 hours.
Preheat the oven to 350°F (175°C).
Optional: Sprinkle the granulated sugar over the top for a brûlée effect.
Bake the casserole uncovered for 40–45 minutes until puffed and golden.
Let cool for about 10 minutes before serving.