Crème Brûlée French Toast Bake
When it comes to serving brunch, anything that can be made ahead of time (especially the night prior) is high on my list. This Crème Brûlée French Toast Bake is my new go-to for all things brunch!
With it’s crunchy sugary topping and caramel base, challah slices are soaked in a Grand Marnier-infused custard that’s loaded up with cinnamon and nutmeg. Prepared the night prior and baked in the morning, it frees up time for everything else you need to prepare.
It’s delicious, especially topped with whipped cream and raspberry preserves…my mouth is watering!
In a small bowl, mix together the brown sugar, maple syrup and melted butter and spread it in the bottom of your baking dish.
Whisk together the eggs, milk, Grand Marnier, vanilla and spices. Submerge each challah slice and let is sit for a minute or so to soak up the mixture.
Arrange in a baking dish and pour the remaining egg mixture over the bread slices. Cover and place in the fridge for an hour or overnight.
When ready to bake, sprinkle sugar evenly over the French toast and bake in a preheated oven for 45 minutes or until French toast is golden and crisp.
Meanwhile, combine the raspberry preserves and water in a small saucepan and bring to a boil. Reduce heat, simmer for 5 minutes and serve alongside the French toast with some whipped cream.
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Crème Brûlée French Toast Bake
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour plus fridge time 1 hour
Ingredients
- 1/4 cup real maple syrup
- 1/2 cup brown sugar
- 6 tbsp butter, melted
- 8 large eggs, beaten
- 2 & 1/2 cups whole milk
- 3 tbsp Grand Marnier (orange liqueur)
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 loaf challah bread, sliced into thick slices
- 1-2 tbsp granulated sugar
- 1 jar (10 ounces) raspberry preserves
- whipped cream, for serving (optional)
Instructions
Grease a 9×13-inch baking dish with butter.
In a small bowl, mix together the maple syrup, brown sugar, and butter. Spread the mixture in the bottom of the prepared baking dish.
In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375°F. Sprinkle the sugar evenly over the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.
Meanwhile, in a medium saucepan, combine the raspberry preserves and 1/2 cup water. Bring to a boil and reduce heat, simmer 5 minutes until warm.
Serve the french toast warm, topped with whipped cream, if desired, and preserves. Enjoy!
Recipe by Half Baked Harvest
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