Overnight Creme Brûlée French Toast Bake (Print Version)
# Ingredients:
01 -
6 tablespoons (85 g) butter.
02 -
¾ cup (159 g) packed light or dark brown sugar.
03 -
2 tablespoons pure maple syrup, or substitute corn syrup or pancake syrup.
04 -
6 to 8 1-inch thick slices French bread, cut into 3/4-inch cubes.
05 -
4 large eggs.
06 -
1 cup half-and-half.
07 -
1 tablespoon vanilla extract.
08 -
¼ teaspoon salt.
09 -
Sweetened whipped cream, for serving.
10 -
Fresh strawberries or raspberries, for serving.
# Instructions:
01 -
In a microwave-safe bowl, combine the butter, brown sugar, and maple syrup. Microwave for 1-2 minutes, stirring until the sugar dissolves. Alternatively, you may melt these ingredients together in a pan on the stove.
02 -
Lightly grease a 9X13-inch pan with cooking spray.
03 -
Spread the brown sugar mixture evenly in the bottom of the prepared pan. Arrange the bread cubes in a single, even layer on top.
04 -
In a separate bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla extract, and salt until well blended.
05 -
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are well covered.
06 -
Cover the pan with foil or plastic wrap and refrigerate overnight for 8 to 10 hours.
07 -
The next morning, remove the pan from the refrigerator and uncover it. Place it in a cold oven and preheat the oven to 350 degrees F.
08 -
Once preheated, bake for 30-35 minutes until the bread is golden and the caramel mixture is bubbling. For a reverse caramel topping, half-bake for 20 minutes, flip the bread pieces, and bake for an additional 10-15 minutes.
09 -
Serve immediately with sweetened whipped cream and fresh berries for a delightful finish.
# Notes:
01 -
For a firmer texture, use the ingredients as listed in the recipe. If you prefer a softer, milkier texture, increase the half-and-half to 1½ cups and use 5 eggs instead of 4.
02 -
If using an artisan bread with thick crusts, consider removing the crusts. This step is not necessary for softer bread varieties with thinner crusts.
03 -
Ensure the bread cubes fill a 9X13-inch pan in a single, tight layer over the caramel mixture. Some overlap in the layers is acceptable.