Creme Brulee French Toast Bake: Easy Make-Ahead Custard Casserole Step-by-step instructions

Before you start

Before starting, cut the French bread into thick slices, about 1 inch thick. If the bread is very fresh, let it sit out for an hour or two to dry slightly, or toast the slices briefly in the oven to help them absorb the custard without becoming mushy.

Measure all the ingredients for the custard and the topping. Heat the oven to 350°F (175°C) when you are ready to bake. Have a large bowl and whisk ready for the custard, and a 9x13-inch baking dish greased lightly with butter or nonstick spray.

Instructions

Soak and Top

1. 1Prepare the Bread and Custard
   Arrange the thick slices of French bread in a single layer in a 9x13-inch baking dish, squeezing them in snugly. In a large bowl, whisk together the eggs, heavy cream, milk, vanilla extract, and granulated sugar until the sugar is dissolved and the mixture is smooth.
   Look for The custard should be a uniform pale yellow without streaks of egg.
   Tip Use day-old bread for the best texture; it soaks up the custard without turning mushy.
2. 2Soak the Bread
   Pour the custard evenly over the bread, making sure every slice is coated. Gently press down on the bread with a spatula to help it absorb the custard. Let the dish sit for 10 minutes so the bread soaks up the liquid.
   Look for The bread should look moist but not swimming in liquid.
   Tip If the bread floats, press it down occasionally to ensure even soaking.

The bread slices should be well coated with the custard, with no dry spots. The brown sugar and butter should form an even layer over the top. The dish will look glossy and inviting before baking.

Bake Until Golden

3. 3Add the Topping
   Sprinkle the packed brown sugar evenly over the soaked bread. Dot the top with the thin slices of butter, distributing them evenly.
   Look for The brown sugar should cover the bread in an even layer.
   Tip The butter slices help the sugar caramelize during baking.
4. 4Bake the French Toast
   Heat the oven to 350°F (175°C). Bake the casserole uncovered for 45 to 50 minutes, until the top is puffed and golden brown and the custard is set. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
   Look for The edges will be bubbling and the top a deep golden brown.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip A knife inserted in the center should come out clean when the custard is set.

The kitchen will smell of vanilla and caramelized sugar. The top should be puffed and golden brown, with the edges bubbling. A knife inserted in the center should come out clean.

Rest and Serve

5. 5Cool and Serve
   Remove the dish from the oven and let it cool on a wire rack for 5 minutes. Use a spatula to lift out neat squares of the baked French toast and serve warm.
   Look for The squares should hold their shape when lifted.
   Tip Letting it rest makes the custard set further and easier to slice.

The bake should cool for a few minutes, allowing the custard to set. When lifted with a spatula, the squares should hold their shape and show a creamy, custardy interior.

Common mistakes

One common mistake is using bread that is too thin or too soft, which can turn the bake soggy.

Use thick slices of a sturdy bread and don’t oversoak them; 10 minutes is enough. Another pitfall is overbaking, which can dry out the custard and make it rubbery.

Keep an eye on the oven and start checking at the 40-minute mark. If the top browns too quickly, cover loosely with foil. Finally, don’t skip the resting time—cutting into the bake too soon will cause the custard to run out.

How to tell it’s done

The bake is done when the top is puffed and deep golden brown, and the edges are bubbling. A knife inserted into the center should come out clean, indicating that the custard has set.

The internal temperature of the custard should reach 160°F (71°C) for food safety. Let the dish rest for 5 minutes before serving; this allows the custard to firm up slightly and makes it easier to cut into neat squares.

• Egg dishes: 160°F (71°C) in the thickest part