Ingredients for Creme Brulee French Toast Made Overnight
- French Bread
- Unsalted Butter
- ½ cup packed light brown sugar
- Light Karo Syrup
- 6 large eggs
- 2 cups half-and-half
- Vanilla Extract
- 2 tablespoons Grand Marnier (or other orange liqueur)
- Pinch of salt
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How to Make Creme Brulee French Toast Made Overnight
- Melt 4 tablespoons of butter in a small saucepan over medium heat. Add ½ cup packed brown sugar and ¼ cup karo syrup. Stir until smooth and combined.
- Pour the melted butter mixture into a 13x9 inch casserole dish, spreading evenly across the bottom.
- Arrange 1 loaf (about 1 pound) of challah bread, cut into 1-inch thick slices, on top of the butter mixture in the casserole dish. Gently press the bread slices into the mixture.
- In a large bowl, whisk together 6 large eggs, 2 cups half-and-half, 1 teaspoon vanilla extract, 2 tablespoons Grand Marnier (or orange liqueur), and a pinch of salt until well combined.
- Pour the egg mixture evenly over the bread, ensuring all slices are soaked.
- Cover the casserole dish with plastic wrap and refrigerate overnight (or for at least 6 hours).
- In the morning, let the casserole sit at room temperature for 30 minutes before baking. Preheat oven to 350°F (175°C).
- Bake uncovered for 35-45 minutes, or until the edges are puffed and golden brown, and the center is set. The top should be lightly browned and the bottom beautifully caramelized.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
252g
Fat
121g
Carbs
70g
