Description
A make-ahead French toast casserole with a rich caramel base, perfect for holiday brunches or feeding overnight guests.
Ingredients
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 slices French bread, cut 1 inch thick (crusts removed)
- 5 large eggs
- 1½ cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange liqueur (optional)
- ¼ teaspoon salt
Instructions
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring continuously until the mixture is smooth.
- Pour the caramel mixture into a 9×13-inch baking dish, spreading it evenly across the bottom.
- Arrange the bread slices in a single layer over the caramel.
- In a medium 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 slices, ensuring all pieces get coated.
- Cover the baking dish tightly and refrigerate for at least 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to take the chill off and preheat your oven to 350°F.
- Bake uncovered for 35-40 minutes until puffed, golden brown, and set in the center.
- Optionally, flip each piece over and broil briefly for 2-3 minutes until tops are caramelized.
- Let it rest for a few minutes, then serve caramel-side up.
Notes
Feel free to substitute orange liqueur with Triple Sec or omit it altogether. For a deeper flavor, sprinkle with cinnamon or add orange zest.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French