Every Christmas I set out to make french toast and it just never turns out right. Too soggy, too dry, use stale bread, use Challah, oh it just doesn’t matter! I’m no good at it! Last year my mother was staying with us and I had her make it for me! So, this year I decided to try something new. Something where I wasn’t a slave to the griddle and could enjoy my morning, which is especially important since I host Christmas dinner and want my morning relaxing and I have a toddler who I’d rather spend time with. Plus, I was hoping this would satisfy my french toast craving and it could be successful. I’ve heard so many great things about this recipe I just had to try it. It was really easy and it tasted great. I found a few other tweaks on it so I’ll be trying those soon as well. I promise the next time I make this, I’ll take some better pictures. It was gobbled up before I could do some nice slice pictures. I didn’t want to hold back on this recipe though!

I made this dish with my Challah recipe, but you could use any kind of bread you prefer.

Crème Brûlée French Toast Casserole

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Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup
• Loaf of bread
• 5 large eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• ¼ teaspoon cinnamon
• 1/4 teaspoon salt

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In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut 1-inch thick slices of bread, reserving ends for another use. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.  Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.   Rotate baking dish half way through.

Source: As seen on Epicurious, originally from Gourmet