Description
This overnight crème brûlée French toast bake is an easy make-ahead breakfast with fluffy challah, eggy custard, and only 15 minutes of prep!
Equipment
13 x 9-inch baking dish
Ingredients
1cupunpacked brown sugar, (I use brown Monk fruit sugar)
1/4cupwater
cooking spray
10ozChallah bread, cubed
7large eggs
1 cup1% milk
1/2cuphalf and half
1 1/2teaspoonsvanilla extract
1teaspoonMeyers rum, optional
1teaspoonground cinnamon
1/4teaspoonkosher salt
1teaspoonpowdered sugar, for topping
Instructions
- In a small heavy skillet melt brown sugar and water over low heat, stirring, until smooth and melted, about 1 minute, then pour half into a 13 x 9-inch baking dish coated with cooking spray.
Arrange the bread cubes in one layer in baking dish, squeezing them slightly to fit.
In a large bowl whisk together eggs, remaining sugar mixture, milk, half and half, vanilla, rum if using, 1/2 teaspoon cinnamon, and salt until combined well and pour evenly over bread.
- Cover and refrigerate at least 8 hours or overnight.
- Preheat oven to 350F and bring the bread to room temperature.
- Bake uncovered, in middle of oven until puffed and edges are pale golden, 45 to 55 minutes. Let it rest 5 to 10 minutes.
Top with cinnamon and powdered sugar.
Last Step:
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Nutrition
Serving: 1/6th slice, Calories: 250kcal, Carbohydrates: 59g, Protein: 14g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 244mg, Sodium: 336.5mg, Fiber: 1.5g, Sugar: 4g
