Description
This overnight French toast casserole is soaked in a rich custard, offers a decadent caramel layer, and is perfect for holiday brunches without the morning stress.
Ingredients
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup (or maple syrup)
- 6 slices French bread, cut 1 inch thick (crusts removed)
- 5 large eggs (use 4 for less eggy texture)
- 1½ cups half-and-half cream (or substitutes)
- 1 teaspoon vanilla extract
- 1 teaspoon orange liqueur (or substitutes)
- ¼ teaspoon salt
Instructions
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring continuously until completely dissolved.
- Pour the caramel mixture into a 9×13-inch baking dish, spreading it evenly across the bottom.
- Remove the crusts from the French bread and arrange the slices in a single layer over the caramel.
- In a bowl, whisk together the eggs, half-and-half, vanilla extract, orange liqueur, and salt until well combined.
- Pour the custard mixture evenly over the bread, pressing down gently to ensure all pieces are coated.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
- The next morning, bring the dish to room temperature for about 30 minutes. Preheat your oven to 350°F.
- Bake uncovered for 35-40 minutes until puffed and golden brown.
- For extra caramelization, flip each piece over and broil for 2-3 minutes, watching closely.
- Serve immediately, caramel-side up.
Notes
For best results, ensure to soak overnight and use thick slices of bread. Optional: sprinkle with powdered sugar and cinnamon before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French