We have quite a lot of busy nights AND busy Saturday mornings. All of my kids are in sports during this time of the year, which means we have 5 nights of practices and game days on Saturday. Some nights and mornings I just don’t have time to stand over the stove and cook a meal, which is why I fall back on casseroles quite often. The perfect quick and easy meal.
Today I want to share with you one of our new favorite casseroles that will be perfect for those game day mornings. I introduce to you Crème Brûlée French Toast Casserole. I actually fell in love with Crème Brûlée French Toast on a blog trip last October and finally decided to try my hand at making it (or something similar since I didn’t have the caterers exact recipe). I made it for dinner one night as a test run, because there would be nothing worse than me banking on that for breakfast and it not be a hit.
I gathered the ingredients, what better time to cook than at 4:47 a.m right? If I cant’ sleep I might as well cook!
As you can see it’s not a ton of ingredients. It was just Country Crock, Brown Sugar, Eggs, Vanilla, Half and Half, Salt, Corn Syrup, Cinnamon, and Bread.
Then we had this…..
The Crème Brûlée French Toast Casserole was finishing up cooking right as my husband walked in the door from work. He said “Oh my goodness, it smells so good in here.” Finally, it was time for the taste test, which my husband and son happily obliged to be the testers. My husband ate it as is with nothing added to it and his sounds of enjoyment were enough to tell me it was delish. My son decided he wanted a little something extra and added Nutella to his. He, too, enjoyed the new dish quite a bit.
What I love about this casserole is if you want to do it for breakfast on busy mornings, you can prepare it right before you go to bed and pop it in the oven when you wake up (well after it gets to room temperature).
Crème Brûlée French Toast Casserole Recipe
- 1/2 cup Country Crock
- 1 cup packed brown sugar
- 2 tbsp. corn syrup (I used light, but either is fine)
- 6-1 inch thick bread slices (I had a hard time finding these so you may have to buy a loaf and cut it yourself)
- 5 large eggs
- 1.5 cups half and half
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- In saucepan melt Country Crock, brown sugar, and corn syrup over medium heat until smooth, stirring constantly.
- Pour mixture into 13x9x2 inch baking dish.
- Arrange bread on top of mixture in baking dish.
- In a bowl whisk eggs, vanilla, half and half, salt, and cinnamon until well combined.
- Pour evenly over bread
- Cover and chill mixture at least 8 hours (or up to 24 hours)
- Remove bread from fridge and allow to reach room temperature.
- Preheat oven to 350
- Bake on middle oven rack, uncovered, for 40-50 minutes (times may vary), until puffed and edges are golden
- Serve immediately. You can eat as is, add powdered sugar, syrup, the possibilities are endless