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Crème Brûlée French Toast Casserole featured image showcases a golden-brown baked breakfast casserole with a caramelized sugar crust.

Crème Brûlée French Toast Casserole Ultimate

This Crème Brûlée French Toast Casserole transforms a simple breakfast into an extraordinary treat. With a rich custard base and a crackling caramelized sugar topping, it perfectly captures the essence of crème brûlée in a comforting and shareable casserole format.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: French-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf challah or brioche bread, cut into 1-inch cubes about 12 cups
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1/2 cup granulated sugar for custard
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon salt for custard
  • Zest of 1/2 orange optional
  • 1/2 cup granulated sugar for topping
  • 2 tablespoons butter, melted
  • Pinch of salt for topping

Equipment

  • 9x13 inch baking dish
  • Baking sheet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Plastic wrap
  • Measuring cups
  • Measuring spoons
  • Oven
  • Spatula

Method
 

  1. Prepare the Bread: Spread the bread cubes on a baking sheet and let them dry out slightly overnight, or toast them in a low oven (200°F) for about 30 minutes.
  2. Make the Custard: In a large bowl, whisk together the heavy cream, milk, egg yolks, 1/2 cup granulated sugar, vanilla extract, salt, and orange zest (if using). Whisk until the sugar is dissolved and the mixture is smooth.
  3. Soak the Bread: Place the dried bread cubes in the prepared 9x13 inch baking dish. Pour the custard evenly over the bread, making sure all the cubes are saturated. Gently press down on the bread to help it absorb the custard.
  4. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  5. Preheat and Bake: Preheat oven to 350°F (175°C).
  6. Prepare the Topping: In a small bowl, mix together the 1/2 cup granulated sugar, melted butter, and a pinch of salt.
  7. Apply the Topping: Evenly sprinkle the sugar mixture over the top of the soaked bread in the baking dish.
  8. Bake: Bake for 45-55 minutes, or until the casserole is golden brown and the custard is set. The center should still have a slight jiggle.
  9. Broil (Optional): For a more pronounced crème brûlée crust, broil the casserole for the last 1-2 minutes, watching carefully to prevent burning.
  10. Cool and Serve: Let the casserole cool slightly before serving. The crust will harden as it cools. Serve warm, and consider adding fresh berries or whipped cream.

Notes

Drying the bread is crucial to prevent sogginess. Soaking the casserole overnight allows the bread to fully absorb the custard. Watch the broiler carefully to prevent burning. For variations, try adding citrus zest, spices, or a splash of liqueur to the custard. Store leftovers in the refrigerator for up to 3 days.