Creme Brulee French Toast Bake

This Creme Brulee French Toast Bake is the recipe that I’ve been most excited to bring you this Holiday Season!  This would be perfect for Christmas morning.  You make it the night before and it’s ready to bake when you wake up.

I started making this years ago for wedding and baby showers and had forgot about it until recently.  When I made it again, I knew I wanted to bring it to you for Christmas!

Now this is not a diet recipe.  It is decadent and sinful, which is why it’s perfect this time of year.  I know I tend to indulge in things I normally wouldn’t.  If you want to make it a little less “extra” you could leave the praline topping off.  I really like the topping though.

This recipe comes together really quickly.  While you are letting the butter/brown sugar mixture melt you can mix up the custard mixture and prepare the bread.  Once it’s all assembled, you pop it in the refrigerator over night and it’s ready the next morning.

The day that I photographed the Creme Brulee French toast I split this between two pans because my bread was pre-cut and not really thick.  You can get a whole loaf and cut thicker slices yourself or split it up.  I have made this with several different kinds of bread but I like the Brioche the best.  I don’t think regular sandwich bread would hold up very well in this recipe, although I’ve never actually tried it.

I definitely think you should add this to your Christmas morning breakfast.  I guarantee your family will love you for it!

Creme Brulee French Toast Bake

This decadent make ahead french toast is perfect to serve for a party.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8


  • 1 stick butter
  • 1 c packed brown sugar
  • 2 tbsp corn syrup
  • 1 loaf Brioche bread
  • 5 large eggs
  • 1 1/2 c half-and-half
  • 1 tsp vanilla
  • 1 tsp Grand Marnier (optional)
  • 1/4 tsp salt

Praline topping (optional)

  • 1 stick butter
  • 1/2 c packed brown sugar
  • 1/2 c chopped pecans
  • 1/2 tsp cinnamon


  1. In a small saucepan melt butter with brown sugar and corn syrup over medium heat, stirring, until smooth. Pour into a 9x13 baking dish. Place bread in baking dish on top of brown sugar mixture.

  2. In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.

  3. Chill bread mixture, covered, at least 8 hours and up to 1 day.

  4. Preheat oven to 350 and bring bread to room temperature.

    If using praline topping, add to bread.

  5. Bake bread mixture, uncovered until puffed and edges are pale golden brown, 35 to 40 minutes.

Praline topping

  1. Mix softened butter with brown sugar, pecans and cinnamon in a bowl and top french toast before baking

Recipe Notes

If the bread you are using is not very thick, then you can use two casserole dish and split ingredients between the two.

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