This is the main content.
Overnight Salted-Caramel French Toast Casserole
Recipes
Overnight Salted-Caramel French Toast Casserole
8 servings
2 hours, 35 minutes total (Active 15 minutes)

Ingredients

  • 13 tablespoons unsalted butter, divided
  • 1 loaf brioche (or challah) bread (14–16 oz)
  • 4 cups half-and-half
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 ¼ cups light brown sugar
  • ¼ cup sugar
  • Aluminum foil

Steps

    1. Coat 13- x 9-inch baking dish with 1 tablespoon butter. Cut bread into 1-inch cubes (about 8 cups). Whisk half-and-half, eggs, and vanilla in large bowl; add bread and toss to coat.
    2. Meanwhile, heat remaining 12 tablespoons butter in medium saucepan on medium. Stir in salt and both sugars; simmer 2 minutes, stirring often, until combined and glossy. Remove pan from heat and let cool 5 minutes. Pour sugar mixture over bread mixture and toss to coat. Transfer to baking dish and cover with foil; let stand 1 hour (or refrigerate overnight).
    3. Preheat oven to 375°F. Bake 45–50 minutes until center of casserole is set (will have slight jiggle). Remove foil and bake 10 more minutes until top is lightly browned and center is 160°F. Let stand 20 minutes to cool. Spoon caramel mixture from bottom of baking dish on top of French toast when serving.
    Chef's Tip: Prepare recipe through step 2 and refrigerate overnight. Continue with step 3 when ready to serve.

Amount per ⅛ recipe serving: Calories 470, Total Fat 27g, Sat Fat 15g, Trans Fat 1g, Chol 155mg, Sodium 280mg, Total Carb 49g, Fiber 1g, Sugars 32g, Protein 9g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%