Crème Brûlée French Toast

Recipe View 5 mins Prepare the Caramel Base: In a small saucepan over medium heat, melt the butter. Add the brown sugar and corn syrup, stirring continuously until the sugar is fully dissolved and the mixture is smooth. (5 minutes)

Recipe View 1 mins Pour into Baking Dish: Pour the caramel mixture evenly into a 9x13-inch baking dish, creating a luscious base for the French toast. (1 minute)

Recipe View 5 mins Assemble the Casserole: Remove the crusts from the bread slices (optional, but recommended for a more tender result). Arrange the bread slices snugly in the baking dish in a single layer, nestling them into the caramel. (5 minutes)

Recipe View 3 mins Prepare the Custard: In a separate bowl, whisk together the eggs, half-and-half cream, vanilla extract, orange liqueur, and salt until well combined and smooth. (3 minutes)

Recipe View 2 mins Soak the Bread: Pour the custard mixture evenly over the bread slices, ensuring that each piece is thoroughly saturated. (2 minutes)

Recipe View 8 hrs Chill Overnight: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or preferably overnight. This allows the bread to fully absorb the custard and develop a rich, creamy texture. (8 hours)

Recipe View 30 mins Preheat the Oven: The next day, preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, remove the baking dish from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the casserole bake more evenly. (30 minutes)

Recipe View 40 mins Bake to Golden Perfection: Bake, uncovered, in the preheated oven for 35 to 40 minutes, or until the French toast is puffed, golden brown, and the custard is set. A knife inserted into the center should come out relatively clean. (40 minutes)

Recipe View 5 mins Rest and Serve: Let the casserole rest for a few minutes before serving. This allows the custard to set further and makes it easier to slice. Cut into squares and serve warm. Garnish with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup, if desired.