Creme Brulee French Toast Casserole (Make The Day Before Christmas / Holiday Breakfast)




This is a family tradition of ours for holiday mornings.  I make it the day before and then it is all ready to bake the next morning.

It is called "Creme Brulee" french toast because it makes a crispy creme brulee type crust on the top and bottom and an eggy creamy middle in between. 

Ingredients:
1 and 1/2 loaves of sliced white mountain bread (or other bakery style white bread)
1 cup butter
1 1/3 cup brown sugar
2 1/2 tablespoons light corn syrup
5 eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
cinnamon
nutmeg


Directions:
(1) Spray Pan generously with nonstick spray.  (I mean really spray the heck out of it!!)
(2) Melt butter, sugar and corn syrup in microwave until just melted. Stir and pour 1/2 of the sauce in the bottom of a 9X13 pan. Refridgerate the remainder of the sauce for the next morning.
(3) Place and layer the bread slices in the pan.  It is fine to wedge them in there. The bread slices should come all the way to the top of the baking dish. 

Bread placement before the Egg Mixture


(4) Whisk eggs, half and half, vanilla and salt. Pour over bread. Using clean hands, pat the bread down to ensure it is soaked with the egg mixture.
(5) Sprinkle a small amount of cinnamon and nutmeg on top.  Cover with plastic wrap and Chill overnight
(6) Bring to room temp for 30 min. Cook at 350 for 50 min uncovered. Drizzle remaining sauce on the last 10 minutes of cook time.  (I microwave it a few seconds and stir beforehand).

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Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

 

6 comments:

  1. This made Christmas morning extra special! The smell in the house while it was baking was heavenly. It will be our new holiday breakfast, all of them!

    ReplyDelete
  2. Could you use maple syrup instead of corn syrup?

    ReplyDelete
    Replies
    1. I'm not sure since I have never substituted any of the ingredients. The amount of corn syrup is small, so it may not make much of a difference. If you try it, let me know how it turns out.

      Delete
  3. Since I am lactose intolerant I wonder if I could substitute almond milk for the half and half, I know, it would not be as rich, but gotta take care of the gut :)

    ReplyDelete
    Replies
    1. I think "So Delicious" makes a coconut based half and half. That might work.

      Delete
  4. You could also try full fat coconut milk!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Creme Brulee French Toast Casserole (Make The Day Before Christmas / Holiday Breakfast)




This is a family tradition of ours for holiday mornings.  I make it the day before and then it is all ready to bake the next morning.

It is called "Creme Brulee" french toast because it makes a crispy creme brulee type crust on the top and bottom and an eggy creamy middle in between. 

Ingredients:
1 and 1/2 loaves of sliced white mountain bread (or other bakery style white bread)
1 cup butter
1 1/3 cup brown sugar
2 1/2 tablespoons light corn syrup
5 eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon salt
cinnamon
nutmeg


Directions:
(1) Spray Pan generously with nonstick spray.  (I mean really spray the heck out of it!!)
(2) Melt butter, sugar and corn syrup in microwave until just melted. Stir and pour 1/2 of the sauce in the bottom of a 9X13 pan. Refridgerate the remainder of the sauce for the next morning.
(3) Place and layer the bread slices in the pan.  It is fine to wedge them in there. The bread slices should come all the way to the top of the baking dish. 

Bread placement before the Egg Mixture


(4) Whisk eggs, half and half, vanilla and salt. Pour over bread. Using clean hands, pat the bread down to ensure it is soaked with the egg mixture.
(5) Sprinkle a small amount of cinnamon and nutmeg on top.  Cover with plastic wrap and Chill overnight
(6) Bring to room temp for 30 min. Cook at 350 for 50 min uncovered. Drizzle remaining sauce on the last 10 minutes of cook time.  (I microwave it a few seconds and stir beforehand).

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

 

6 comments:

  1. This made Christmas morning extra special! The smell in the house while it was baking was heavenly. It will be our new holiday breakfast, all of them!

    ReplyDelete
  2. Could you use maple syrup instead of corn syrup?

    ReplyDelete
    Replies
    1. I'm not sure since I have never substituted any of the ingredients. The amount of corn syrup is small, so it may not make much of a difference. If you try it, let me know how it turns out.

      Delete
  3. Since I am lactose intolerant I wonder if I could substitute almond milk for the half and half, I know, it would not be as rich, but gotta take care of the gut :)

    ReplyDelete
    Replies
    1. I think "So Delicious" makes a coconut based half and half. That might work.

      Delete
  4. You could also try full fat coconut milk!

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine