Overnight Creme Brûlée French Toast Casserole Recipes

CREME BRULEE FRENCH TOAST MADE OVERNIGHT

Steps:

• Melt butter, brown sugar and Karo over medium heat in a small saucepan. Stir until smooth.
• Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need.
• Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread.
• Chill in the fridge overnight.
• In the morning: LET CASSEROLE COME TO ROOM TEMPERATURE! Preheat oven to 350°F.
• Bake uncovered 35-45 minutes. Edges will be puffed and golden.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

OVERNIGHT CREME BRûLéE FRENCH TOAST CASSEROLE

Steps:

• The night before: In a small saucepan over medium heat, melt the butter and brown sugar until bubbly and smooth, about 4 minutes. Pour the melted butter mixture at the bottom of a 9x13 casserole dish and spread evenly with a spatula.
• In a large bowl whisk the eggs for 1 minute. Next add the half and half, vanilla, maple syrup, Grand Marnier (if using), and salt. Whisk until combined. Set aside.
• Slice the bread into 1 inch slices. Arrange the slices in the casserole dish in a single layer over the brown sugar mixture, as many slices as you can fit. Depending on the size of the loaf you use, you may have leftover slices. Pour the custard mixture over the top of the bread slices. Cover with plastic wrap and chill overnight.
• In the morning: When ready to bake, preheat the oven to 350 degree F. Bake uncovered for 40-45 minutes until lightly golden. Carefully remove the casserole dish from the oven, and flip each individual slice over with a spatula. Turn the oven onto broil, and broil on high until the sugar begins to brown and caramelize, about 2 minutes. Watch very carefully so that it doesn't burn! Top with fresh berries, cream, or maple syrup. Enjoy!

CRèME BRûLéE FRENCH TOAST

Steps:

• In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
• In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350° F. and bring bread to room temperature.
• Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
• Serve hot French toast immediately.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
• Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
• Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
• Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

OVERNIGHT CREME BRULEE FRENCH TOAST RECIPE

Steps:

• In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.
• Pour mixture onto large, greased jelly roll pan (18x13x1"). Spread around to cover surface.
• Place 12 slices of bread in a single layer to cover pan.
• Mix together eggs, cream, salt, vanilla, and cinnamon. Spoon mixture over each piece of bread. Cover and refrigerate overnight.
• Bake uncovered at 350 degrees for about 25-30 minutes. Remove from pan and serve.
• Top with syrup, whipped cream, fresh fruit, powdered sugar, or topping of choice.