French Bread<\/strong>. Eight slices of regular bread or 4 over-sized slices of artisan bread, slightly stale. The slices should be about 1-inch thick. Let them sit out overnight, or warm them in a low oven to dry them out. Use a loaf of French bread for this recipe, not the skinny baguette-shaped bread.<\/li>\n\n\n\n

Heavy Cream<\/strong>. Because the dessert creme brulee uses heavy cream, that is what we are using in this version too. One cup of full-fat heavy cream. (If you’re the UK: It doesn’t have to be double cream; single cream is fine).<\/li>\n\n\n\n

Milk<\/strong>. Equal parts whole milk and heavy cream form the base for the custard.<\/li>\n\n\n\n

Butter<\/strong>. Melting the butter into the custard gives the final dish such a rich flavor.<\/li>\n\n\n\n

Corn Syrup<\/strong>. We’re using a small amount of corn syrup to help the texture of the custard. Corn syrup prevents seizing and ensures a smooth texture to the custard. This is because it prevents sugar crystallization.<\/li>\n\n\n\n

Brown Sugar<\/strong>. A small amount of brown sugar for flavor and color.<\/li>\n\n\n\n

Vanilla Bean<\/strong>. Because real creme brulee has flecks of vanilla bean, so if you can, use one whole vanilla bean here. Slice it open, and scrape the seeds into the custard mixture. If you don’t have a vanilla bean, substitute 1 tablespoon of vanilla extract. It will still be amazing!<\/li>\n\n\n\n

Eggs<\/strong>. Two large eggs, beaten.<\/li>\n\n\n\n

Orange Liquor<\/strong>. Using orange liquor (also called Cointreau or Triple Sec) heightens the flavors here and makes this creme brulee French toast even more lux. If you don’t have it, just omit.<\/li>\n\n\n\n

Granulated Sugar<\/strong>. Just before serving, we will sprinkle sugar on top of the French toast and torch it with a culinary torch for that characteristic crackle topping.<\/li>\n<\/ul>\n\n\n\n
How to make Overnight Creme Brulee French Toast<\/h2>\n\n\n\n
Have ready a 2-quart oven-safe baking dish, that is roughly 11 x 9-inches. Lay the bread slices in a shingle pattern in the baking dish and set aside.<\/p>\n\n\n\n
\n
\n
$\"Hand$ <\/figure>\n<\/div>\n\n\n\n
\n
$\"Yellow$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
In a small saucepan, combine the heavy cream, milk, butter, brown sugar and corn syrup. Slit open the vanilla bean and scrape the seeds into the saucepan too. Bring the mixture to a scald while stirring occasionally. A scald is when bubbles form around the edge of the pan only; the mixture should not boil.<\/p>\n<\/div>\n\n\n\n
\n
Pour the mixture into a shallow dish to cool slightly before whisking in the eggs and orange liquor. This is the custard base of the creme brulee French toast casserole.<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
$\"Four$ <\/figure>\n<\/div>\n\n\n\n
\n
$\"Hand$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n
Pour the mixture into a shallow dish to cool slightly before whisking in the eggs and orange liquor. Pour this mixture over the bread slices, cover and let soak in the fridge for at least 6 hours or overnight.<\/p>\n<\/div>\n\n\n\n
\n
Before baking, remove the dish from the fridge and let come to room temp while the oven preheats to 350. Bake for 33-38 minutes, until the custard sets and slightly pulls away from the edge of the pan. The bread slices should be browned. Before serving, sprinkle the 2 teaspoons of sugar on top and torch with a creme brulee torch.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Vertical$ <\/figure>\n\n\n\n
What bread is best for Creme Brulee French Toast Casserole?<\/h3>\n\n\n\n
Stale French bread is my first choice for this casserole. Beyond that, slices of brioche bread are lovely. Just toast them in a low oven to make them a bit stale before using.<\/p>\n\n\n\n
What to serve with Creme Brulee French Toast<\/h2>\n\n\n\n
I like to serve this with a fresh fruit salad and maple syrup on the side.<\/p>\n\n\n\n
Storing Creme Brulee Baked French Toast<\/h2>\n\n\n\n
Store any leftovers in the fridge and re-heat in the microwave or oven, and eat within 2 days. Just a note: the crunchy sugar crust will become soggy as it sits. You can sprinkle a bit extra on top and re-torch, if you like.<\/p>\n\n\n\n
Reheating Overnight Creme Brulee French Toast<\/h3>\n\n\n\n
This overnight creme brulee French toast casserole must be baked the oven before serving. You can reheat any leftover slices in the oven and re-torch the sugar for a crisp crust.<\/p>\n\n\n

What bread is best for Creme Brulee French Toast Casserole?<\/h3>\n\n\n\nStale French bread is my first choice for this casserole. Beyond that, slices of brioche bread are lovely. Just toast them in a low oven to make them a bit stale before using.<\/p>\n\n\n\n

What to serve with Creme Brulee French Toast<\/h2>\n\n\n\nI like to serve this with a fresh fruit salad and maple syrup on the side.<\/p>\n\n\n\n

Storing Creme Brulee Baked French Toast<\/h2>\n\n\n\nStore any leftovers in the fridge and re-heat in the microwave or oven, and eat within 2 days. Just a note: the crunchy sugar crust will become soggy as it sits. You can sprinkle a bit extra on top and re-torch, if you like.<\/p>\n\n\n\n

What bread is best for Creme Brulee French Toast Casserole?<\/h3>\n\n\n\n
Stale French bread is my first choice for this casserole. Beyond that, slices of brioche bread are lovely. Just toast them in a low oven to make them a bit stale before using.<\/p>\n\n\n\n

What to serve with Creme Brulee French Toast<\/h2>\n\n\n\n
I like to serve this with a fresh fruit salad and maple syrup on the side.<\/p>\n\n\n\n

Storing Creme Brulee Baked French Toast<\/h2>\n\n\n\n
Store any leftovers in the fridge and re-heat in the microwave or oven, and eat within 2 days. Just a note: the crunchy sugar crust will become soggy as it sits. You can sprinkle a bit extra on top and re-torch, if you like.<\/p>\n\n\n\n