Crème Brûlée French Toast Casserole

This French toast casserole makes Mother’s Day brunch easy!

TOTAL TIME:90 minutes



  • ¾ cup butter
  • 1½ cups firmly packed light brown sugar
  • 3 Tbsp. corn syrup
  • 1 loaf bakery bread, sliced into 1” thick slices, then cubed
  • 1 tsp. vanilla
  • 6 eggs
  • 2 cups half and half
  • 2 cups milk
  • ⅓ cup sugar
  • ½ tsp. salt


  1. In a small saucepan over medium heat, melt the butter, brown sugar and corn syrup until it starts to bubble, then remove from heat.

  2. In a buttered 9”x13” baking dish, arrange the bread slices in two overlapping rows. In a separate bowl, whisk together eggs, half and half, milk, vanilla, sugar and salt until combined, then pour mixture over bread. Let sit about 3 minutes, until mixture is somewhat absorbed by bread, then pour cooled brown sugar mixture over bread. It’s very important to let the brown sugar mixture cool, because it will cook the egg mixture if poured in while still hot.

  3. Cover dish with foil and let rest overnight in the fridge. Bake foil-covered dish at 350° F for 45 minutes, then uncover dish and bake 15 minutes more until brown.