This Caramel-Bottom French Toast Casserole is the perfect dish for an impressive breakfast or brunch. With a luscious caramel layer baked into a crispy, golden crust, topped by soft, custard-soaked slices of French bread, it’s a rich and effortless meal to prepare ahead. Just assemble it the night before, then pop it in the oven the next morning for a deliciously indulgent start to your day.
Ingredients
Bread:
1 large loaf French bread
Caramel Layer:
1 ½ cups dark brown sugar
1 cup (2 sticks) butter
1 teaspoon vanilla extract
Custard:
4 eggs
2 cups milk
2 teaspoons vanilla extract
½ teaspoon salt
Topping:
2 tablespoons granulated sugar
1 teaspoon cinnamon
¼ cup melted butter
Powdered sugar, for dusting
Instructions
Make the Caramel Base (Prepare the Night Before):
Grease a 9×13-inch baking dish. In a medium saucepan, melt butter with dark brown sugar over medium heat, stirring constantly until smooth and bubbling (about 5–6 minutes). Stir in vanilla extract, then pour the caramel evenly into the baking dish.
Layer the Bread and Custard:
Slice the French bread into 1½-inch thick pieces and arrange them in a single layer over the caramel. In a bowl, whisk eggs, milk, vanilla, and salt until combined. Pour the custard over the bread, pressing gently to help it soak in.
Chill Overnight:
Cover tightly with plastic wrap and refrigerate for at least 5 hours or overnight to allow full custard absorption.
Bake the Casserole:
Preheat oven to 350°F (175°C). Remove plastic wrap, drizzle melted butter over the top. Mix cinnamon and granulated sugar, then sprinkle evenly across the dish. Bake 45–55 minutes until golden and set.
Serve:
Dust with powdered sugar before serving. Enjoy the warm, caramel-rich, custardy French toast bake!
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