This Crème Brulée French Toast Casserole is some serious melt-in-your-mouth deliciousness. It can be thrown together in minutes and baked right away or can be put in the fridge overnight. It’s the most delectable breakfast dish ever.
There really are no words to describe how incredibly amazing this is.
I’m pretty sure it left me speechless the first time I tasted it about 11 years ago. My friend put this recipe in our ward cookbook and I’m not sure whether I should love or hate her.
It’s naughty & decadent and I could devour the entire pan.
Now the recipe calls for croissants which already are buttery and delicious, but then you put them on top of a buttery sugary mixture. . . it’s pure heaven.Now while it’s perfectly delicious with just whipped cream and berries, we always take it one step further and drizzle a little buttermilk syrup over it. . . again, no words!
- 1 stick butter
- 1 cup light brown sugar
- 2 tablespoons corn syrup
- 20 small croissants, cut into one-inch pieces
- 6 large eggs
- 1 1/2 cups half-and-half
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Whipped cream
- Fresh strawberries or raspberries
- Buttermilk syrup makes it even more decadent)
Generously butter a 9x13 baking dish. Set aside.
In a small saucepan, melt butter with brown sugar and corn syrup over medium heat. Stir until sugar is dissolved and it just barely starts to boil. Remove from heat and pour into the prepared pan. Arrange croissants snuggly into the baking dish on top of the brown sugar mixture.
In a medium bowl, whisk together eggs, half & half, vanilla and salt until well combined. Pour evenly over the croissants. Gently press down on the croissants. Let pan sit for 10 minutes. Bake at 350 degree for 35 to 40 minutes, until puffed and golden.
Serve with whipped cream and fresh berries.
If you want to make this a little "healthier", you can use a loaf of french bread instead of the croissants. Either slice the bread and place slices on top of the brown sugar mixture or you can cut into pieces like you do with the croissants.
This can also be made the night before by covering with plastic wrap and then refrigerated overnight.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Adapted just slightly from my friend’s recipe in our ward cookbook.