Brown sugar and melted butter on the bottom of this baked french toast, makes is reminiscent of the classic flavors of Crème Brûlée. Perfect for brunch or the holidays!
1loaf of Challah breadcould substitute French bread
Instructions
Melt butter, brown sugar, and corn syrup in a small saucepan. Once melted, remove from heat and whisk to combine the mixture until smooth and fully incorporated. Pour into a 13 x 9 inch baking dish.
Cut 6 (1 inch thick) slices from the bread and arrange them in a single layer in the baking dish, squeezing them to fit snuggly.
In a bowl, whisk together eggs, half & half, vanilla, and salt. Pour over the bread. Gently push bread down to make sure the custard covers all pieces. Cover the bread mixture and refrigerate for at least 8 hours. (Can make up to 24 hours in advance).
When ready to eat, bring bread to room temperature (about 30 minutes). Preheat oven to 350 degrees. Bake uncovered until the bread is puffed and the edges are pale and golden, approximately 40 minutes.
Allow bread to sit for 5 minutes before serving. Serve with warm maple syrup.
Video
Notes
Be sure to bring the brown sugar, butter and corn syrup to a low simmer. Whisk it well to get rid of any graininess from the brown sugar.
Can't find Challah bread? You can use French or Italian loaves, or any other hearty sweet bread in its place.
Prep the entire recipe the day before. This can be anywhere from 8 to 24 hours in advance. Just cover and refrigerate until ready to bake.
If you can, remove the casserole from the fridge 30 minutes prior to baking to take the chill off.
Store leftovers in an airtight container in the refrigerator for up to three days.