Description
An indulgent and decadent breakfast casserole where rich French toast soaks in a creamy custard overnight, then is baked until golden and topped with a caramelized sugar crust.
Ingredients
Scale
For the Crust:
- 1 loaf (16 oz) French bread, cut into 1-inch thick slices
- 6 large eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed (for topping)
Instructions
1. Prepare the Crust:
- Grease a 9×13 inch baking dish. Arrange the bread slices in the dish, overlapping if necessary.
- In a large bowl, whisk together the eggs, heavy cream, milk, 1/2 cup granulated sugar, 1/4 cup brown sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the custard mixture evenly over the bread slices, ensuring all pieces are soaked. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
- Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
- Drizzle the melted butter evenly over the top of the casserole. Sprinkle the remaining 1/2 cup of brown sugar over the butter.
- Bake for 40-50 minutes, or until the top is puffed, golden brown, and the center is set. Serve immediately.
Notes
You can customize the seasonings to taste.