Marilyns Treats

Creme Brulee French Toast Casserole

by 134 Comments

Do something awesome and share!

Pinterest

Creme Brulee French Toast Casserole

You know me by now. Breakfast, Brunch, Dinner, there are really no big differences when it comes to a great special casserole. Weekends are meant to be spent with the ones you love. And in my home, that usually involves food. Good food. And lots of it. But it has to be something everyone can eat at the same time. Family bonding and storytelling happens around the table and I like to be in the middle of it. This French Toast Casserole can be put together in a jiffy and finished while someone (other than you) sets the table. Baked in under an hour you will have loads of time to tell the grands all those blackmail stories of the days when their parents were little!

Here are more Mothers Day Brunch Recipes Or see Three Berry French Toast Bake

Creme Brulee French Toast Casserole
Print Recipe
5 from 21 votes

Creme Brulee French Toast Casserole

Weekends are meant to be spent with the ones you love. This french toast casserole will let you!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Brunch
Cuisine: American
Keyword: brunch, caramel
Method: Bake
Skill Level: Intermediate
Servings: 6
Calories: 609kcal
Author: Marilyn

Ingredients

French Toast:

  • ½ cup butter
  • 1 cup brown sugar
  • 2 Tbsp. corn syrup
  • 1 pound bread French, challah, or croissants
  • 8 large eggs
  • 1¼ cups milk
  • 1¼ cups cream
  • 1 Tbsp. vanilla
  • ¼ tsp. salt

Sabayon Sauce:

  • 6 large yolks
  • 1/4 cup – 1/2 cup granulated sugar if you use the whipped cream or mascarpone cheese then use more sugar
  • 1 teaspoon of vanilla
  • 4 Tablespoon of Marsala wine ** traditional
  • 1 teaspoon lemon or orange zest optional
  • 4 oz or 1/2 cup whipped cream or 4 tablespoons whipped mascarpone cheese **optional

Instructions

French Toast:

  • In a small saucepan cook the butter, brown sugar and corn syrup over moderate heat, stirring frequently, until smooth and tawny. Pour the mixture in an even layer into a 12"x 8" baking dish. (You can use a slightly larger backing dish but adjust the cooking time.)
  • Tear up bread into ragged chunks or cut into cubes about 1" in size (I cut). Add all the bread on top of sugar mixture and press lightly so the bread compresses a bit. Don't squish more than about ¼ of the air out.
  • In a medium bowl or giant measuring cup with a spout whisk together the eggs, milk, cream, vanilla, and salt until combined well and pour evenly over the bread. Cover the casserole with cling wrap and refrigerate a few hours or overnight.
  • Preheat oven to 350 F and bring bread to room temperature.
  • Bake casserole, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. The simplest method to check for doneness is with a digital thermometer. The casserole is ready when the internal temperature is 160.
  • Serve hot French toast immediately with fresh strawberries, butter, favorite syrup or whipped cream. It looks prettiest when pieces are served upside down.

Sabayon Sauce:

  • First, fill a large bowl with water and ice and set this aside. Set up a double boiler on your stove top and make sure that the bowl that is sitting on top is not touching the hot water below in the pot. Add the yolks to the bowl and turn the heat on medium high and start whisking. The yolks will slowly get warmer, so keep on whisking and add a little sugar at a time until it is all incorporated. Continue to whip until the sabayon is very pale and registers 160°F on your thermometer. If you do not have a thermometer, you can tell when the sabayon has reached that temperature when you touch it with your finger and it feels very warm/almost hot, but not scalding hot. Make sure you continue whisking so as not to cook the yolks.
  • Cook at this temperature for a few minutes and then carefully remove the bowl from the double boiler and set it into the larger bowl that you have set aside that is half filled with ice water. Continue to whip until completely cool and ribbons form as it falls from the whisk.
  • Add the marsala wine or liquor of your choice plus the vanilla and serve immediately or cover and set in the refrigerator…but use within 2 hours. If you need to make this ahead of time, you can fold in some whipped mascarpone cheese before you cover and put it in the refrigerator. Or you can whip some cream and fold it in to the sauce to lighten it up right before serving.
  • Traditionally, sabayon is made with marsala wine, but you can use whatever you like. Many people use rum, brandy, cognac, grand marnier etc…I had both strawberries and orange segments, so I added 4 Tablespoons of grand marnier and 1 teaspoon of orange zest. Whatever you use, just make sure that the flavor of the liquor will compliment the fruit you are using.

Notes

Sabayon Sauce An original recipe from www.goodfoodgourmet.com
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 609kcal | Carbohydrates: 76g | Protein: 0g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 8g | Cholesterol: 218mg | Sodium: 523mg | Potassium: 0mg | Fiber: 3g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
signature

Do something awesome and share!

Pinterest

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Never miss a post!

Please read my Privacy Policy for more information on how your data is used.
You might want to browse around my site a bit more and have a look at    

Reader Interactions

Comments

    • I am glad you like the recipe. I love french toasr. I went to your blog and couldn’t find anything about a party or guest posting. Sorry! Have a Merry Christmas!

      Reply

  2. That photo makes me want to touch my screen and lick my fingers! Wow, Marilyn, this looks amazing. I’ve pinned the recipe; I think it would make a great Christmas Day treat to enjoy after opening gifts.

    Thanks for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!

    Reply

    • Thank you Richella for the kind words. This Creme brulee French Toast image is actually one of my favorite. I use the camera on my iPhome and iPad so it is mainly WYSIWYG. But when I blow this up I can see the sauce dripping down the side and I can;t help but want to eat it. LOL. Merry Christmas to you and your family. Enjoy!

      Reply

    • You may have Kathleen. I am mainly reviving older recipesfrom 2013 to 2015. I appreciate the gesture of featuring, but if you have a newer recipe from a guest by all means feature them!! I am thrilled that you like it. Enjoy your week!

      Reply

  4. This looks divine! I make french toast frequently, but a much simpler version than this. My daughter would go nuts over this! Putting it on my “to try” list. Thanks so much for sharing!

    Reply

    • Thank you Amy. We love french toast so I am always looking for ways to make it and still have us all eating at the same time. I hope you get a chance to make this. I would hope your daughter will approve.

      Reply

  8. What a very special breakfast casserole for the season! Hope you have a great week and thanks so much for sharing this awesome post with us at Full Plate Thursday!
    Miz Helen

    Reply

  12. This french toast sounds just perfect for serving on Christmas morning! Thanks for sharing this at our Cooking and Crafting with J & J.
    Enjoy the week.
    Julie

    Reply

  15. This creme brulee french toast casserole looks fabulous. I love your way of thinking that food and getting together are a way of life. Thank you for sharing.

    Reply

    • Food and gathering has been very important in our home. As a child, most of my extended family on bother sides lived far away. But when we were able tocget togehter, the sharing of a meal was the most importnat part of the gathering. I am happy to hear it is for you too. Enjoy your week.

      Reply

  18. I adore French toast and I adore creme brulee…when you smoosh the two together, what’s not to love? Thanks for sharing on Friday Frenzy! Faith, Hope, Love, & Luck – Colleen

    Reply

  19. This looks delicious, and I love that it’s a casserole! Breakfast has some of my favorite foods by the way! Breakfast for dinner is the best. 🙂 Thank you for linking up with Live Life Well again this week. We are so happy to have your wonderful recipes for our readers.

    Reply

  26. I’d be pretty happy if Santa would make this for me on Christmas morning! It’s my featured pick at Over the Moon because it looks so YUMMY and delicious! I’m drooling.

    Reply

  27. I love french toast and I love creme brulee, so this looks and sounds like a winner to me! Pinning, I think next time we have guest staying over this would be wonderful to serve for a fancy brunch.

    Reply

    • Thanks Helen. That photo is one of the million in one chances of the perfect timing and lighting. I am a point and shoot iPhone gal. I should have played the lottery that day!! Merry Christmas and Happy New Year!

      Reply

    • Yeah. About those carbs. If you divide the serving into 10 per french toast. And then wait 5 minutes between each bite… doesn’t that make like only 7.6 carbs?? I say YES! LOL. Merry Christmas and Happy Holiday.

      Reply

  42. Congratulatitons!
    Your recipe is featured on Full Plate Thursday and pinned to our Full Plate Thursday Features Board. Enjoy your new Red Plate and thanks so much for sharing with us!
    Come Back Soon,
    Miz Helen

    Reply

  47. Creme Brulee is one of my favorite things in the world. Then throw in the french toast aspect, breakfast for dinner, and something I can make in a casserole dish? This is a huge winner for me! Thanks for sharing your recipe, my family is gonna love this! Perfect for a cold winter evening!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *