Baked Creme Brûlée French Toast
The easiest baked creme brulee french toast recipe, and it feeds a crowd! The bottom is loaded with a caramel glaze, and the custard is rich and creamy! The best part is, you can make it ahead.
Servings: 6 -8 servings
Ingredients
- 4 tablespoons salted butter melted
- 1 cup light brown sugar divided
- 2 tablespoons maple syrup
- 1 1 lb. loaf challah or French bread
- 1 ½ cup half and half
- 5 large eggs + 2 egg yolks
- ¼ teaspoon EACH: almond extract AND ground nutmeg
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
- 3 tablespoons vanilla Greek yogurt
- slivered almonds + powdered sugar +whipped cream for topping, if desired
Instructions
- BRULEE BOTTOM: Add the butter, ½ cup of brown sugar, and maple syrup to a microwave safe bowl (or measuring cup) and zap for 1-2 minutes or until the sugar dissolves and the syrup is warm. Stir using a rubber spatula; set aside.
- PREP: Spray a 13x9 baking dish with non-stick cooking spray. Pour the prepared sugar mixture in the bottom of the pan, spread it out. Place the sliced bread in the pan. In a medium bowl, add the remaining ½ cup brown sugar along with the half and half, eggs + yolks, almond extract, ground nutmeg, sea salt, vanilla, greek yogurt, and whisk until thoroughly combined. Pour the prepared custard over the bread. Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours and ideally, overnight.
- BAKE: Remove the casserole from the refrigerator 1 hour prior to baking. When ready to bake, position a rack in the center of the oven and preheat oven to 350ºF. Bake the casserole for 35-45 minutes or until the bread puffs up and browns on top. Allow the french toast to cool for a few minutes before plating. Top with sliced almonds powdered sugar if desired. Serve with whipped cream!
Notes
- If you don't have half and half, feel free to replace it with ¾ cup milk and ¾ cup heavy cream.
