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Boozy Caramel French Toast Casserole

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French Toast Casserole

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This boozy French toast casserole with a caramel bottom makes the perfect company-for-brunch dish.

Boozy Caramel French Toast Casserole

Part booze, part French toast, part bread pudding — how could you go wrong? In fact, I wouldn’t be surprised if you already had the recipe because such things (i.e., amazingly good, crowd pleasing, make-ahead, easy recipes) tend to get around. I got it from my friend Gayle, who got it from her friend Karen, who got it from…you get the idea.

This French toast casserole makes a perfect company-for-brunch dish because you can assemble it the night before, let it sit in the fridge overnight, and then just pop it in the oven in the morning when you’re ready to eat. Don’t worry if you forget to plan ahead; it can be baked soon after assembling if need be.

Ingredients For Boozy Caramel French Toast Casserole

Casserole ingredients including half and half, corn syrup, and eggs.

I use broiche bread to make my French toast casserole. Brioche is a lightly sweetened yeast bread enriched with lots of butter and eggs. You can find it in the bakery of most large supermarkets; if for some reason you can’t find it, challah makes an excellent substitute.

Grand Marnier is an orange-flavored liqueur. It adds depth of flavor and subtle orange flavor that pairs nicely with the orange zest and caramel. If you’d like to omit the booze, go ahead and replace it with more half and half.

How To Make Boozy Caramel French Toast Casserole

Begin with the caramel. In a small saucepan, combine the butter, brown sugar, corn syrup, and one tablespoon of water.

caramel ingredients in saucepanMelt over medium heat, stirring until smooth.

finished caramel in saucepanPour the caramel into a 9 x 13-inch baking dish.

caramel in baking dish

Remove the crust on the brioche and into 1½-in slices. Arrange the bread on top of caramel, making sure entire base is well covered.

arranging brioche in baking dish

In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined.

Custard ingredients in a mixing bowl.Pour evenly over bread. Let sit for at least 15 minutes or cover with plastic wrap and chill in the refrigerator overnight.

soaking bread with custard

When you’re ready to eat, bake the French toast casserole, uncovered, until puffed and golden, 40-50 minutes.

baked French toast casseroleLet cool a few minutes (it will deflate) and then serve immediately. The caramel will harden up as it cools, so it’s important to serve this dish hot.

Boozy Caramel French Toast Casserole

More French Toast Recipes

Boozy Caramel French Toast Casserole

This boozy French toast casserole with a caramel bottom makes the perfect company-for-brunch dish.

Servings: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour

Ingredients

  • 1 stick (½ cup) unsalted butter, plus more for greasing the pan
  • ¾ cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1⅓ lbs brioche (you'll likely need two loaves but you won't use it all)
  • 5 large eggs
  • 1½ cups half-and-half
  • 1 teaspoon vanilla extract
  • 3 tablespoons Grand Marnier
  • 1 teaspoon orange zest
  • ¼ teaspoon salt

Instructions

  1. Grease a 9 x 13-inch baking dish with butter.
  2. In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
  3. Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
  4. In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
  5. Preheat the oven to 350°F and set an oven rack in the middle position.
  6. Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 705
  • Fat: 32 g
  • Saturated fat: 17 g
  • Carbohydrates: 84 g
  • Sugar: 37 g
  • Fiber: 2 g
  • Protein: 17 g
  • Sodium: 578 mg
  • Cholesterol: 269 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Is it possible to use regular cream instead of half and half? Will it change the recipe much?

    • Hi Michael, Regular cream should work fine.

  • WOW. The taste, texture, and presentation is heavenly. I served four grown men (my husband and three brothers-in-law, who were visiting from out of town) and they were still raving over the next couple of days. I loved being able to get this prepared (and so easily) the night before because I enjoy the meal and am much more relaxed not trying to serve, carry on conversation, and get everything cooked and beautifully presented at once. Great brunch dish that pleased all of us! Thank you!

  • I made this over Thanksgiving and it received rave reviews. The orange zest really gives it a fresh flavor. I substituted Cointreau for the Grand Marnier.

  • how do you make perfect scrambled eggs?

    • — kathleen burns
    • Reply
    • Hi Kathleen, To make perfect scrambled eggs, cook them in a butter over very low heat, stirring occasionally.

  • The first time i made it I used challah bread and it turned out perfectly. Second time I used white sandwich bread. Big mistake! It turned to mush. Still tasted good though. Don’t skip the hallah or brioche bread, it won’t turn out right. I like to make 1.5x the caramel too. That way it’s got plenty of sauce to go around.

  • First, I have to say that the taste was AMAZING.

    I do have to follow that up with the caveat: you have to serve this HOT as the caramel on the bottom of the pan cools and turns into a solid piece fairly quickly. We found it difficult to have seconds – we reheated in the same pan the next day, but it was hard to get the bottom hot enough to melt the caramel without burning the top. I might make a more “traditional” french toast using the custard recipe she has here, and then have the caramel be a separate little dish for drizzling.

  • Looks fabulous, but i have little kids to feed. Any suggestions for a non-drunken version??

    • Hi Renee, It’s fine to leave out the booze. Or, if you think your kids would like the orange flavor, you could add a little orange juice instead.

  • I have make this French toast for Christmas for my family for the past couple of years. Yes, it is in the fridge right now chilling for the morning. It is much anticipated & loved by all. It is a real treat. Thank you for posting this recipe. Happy holidays to you & your family.

  • I have made this recipe 3 times already and am getting ready to make it again for family visiting. Everyone loves this French toast. I love it because it’s so easy to pop it into the oven in the morning after it sits in the fridge overnight. One glorious pan of decadent deliciousness. Love your recipes.

  • This big hit on valentine’s day!

  • This is so so so good! I used Brioche bread, and didn’t use the orange zest (not a fan) other then that it is a very Cozy meal!

    • — patricia Barna
    • Reply
  • OmG….I make french toast all the time, but this recipe is totaly out of this world fabulous….made it for out of town visitors….the platter was empty in no time…with lots of mmmm-good comments….this is another winner rerecipe !

  • Oh, the first time I made this I use Amoretto instead….and it was ddddelicious!!

  • Ok…I need everyone to know that this recipe is out of this world amazing!! I’m not exaggerating. I quickly put it together the night before, in the morning I slid it in the oven, put a few slices of bacon on a baking sheet along side it and poored my husband a coffee and myself a tea……and we were able to spend time with our two little girls!!! Now that’s a great recipe!

  • This was a big hit at our brunch this morning. Mine didn’t puff out quite like the one in your picture did, but it sure was yummy. I’m glad we had some salty bacon on the side to counteract the sweetness of the french toast; it made a great counterpoint. This is a keeper.

  • I know I’m a little later than the rest of the commenters but I had to pop in and thank you for this recipe! I took this dish to a ladies’ breakfast at church and it was a HIT! Several ladies asked for the recipe and I referred them all to this site. Also, I thought I’d share how I squeezed a dessert out of it: I saved the crusts that I’d cut off the challah bread and let them sit out overnight to go stale. Then I used them to make my family’s favorite bread pudding but I added a layer of this recipe’s caramel on the bottom and added orange zest and Grand Marnier to the custard mixture. FABU! I have a feeling I’ll be making Drunken Caramel Bread Pudding whenever I make the French Toast. And I have a feeling that will be OFTEN!

  • OMG!!!
    I’m a caramel addict already and you just gave me another fix!
    Our family makes the rounds at Christmas & everyone starts out here. I make something very similar, without the caramel, . Everyone asks for the French Toast casserole.
    ****Wait until they try THIS recipe! ****

  • Good recipe but I made it a little better by mixing a little cinnamon and sugar together and right before it goes in the over, sprinkle it on the top and dot with a small amount of butter.

  • We had family in town this weekend and I made this to serve for breakfast – it was a hit! Everyone loved it, even the picky ones!

  • Made this as a birthday party breakfast and everyone loved it.

  • Wish I had this for Easter. Sounds just too good.
    What do you think about putting this in lg. muffin
    Cups for individual servings. Thanks for a super recipe

    • — Julie Hannegan
    • Reply
    • Hi Julie, I think that would work just fine. Hope you like it!

  • Yummy, I wish I had come across this recipe a few weeks ago when I need a frech toast casserole recipe. I am putting this on my board for next time.

    • — Lazendra Hairston
    • Reply
  • mmmm…. yum! this looks so good. it reminds me of a creme brulee styled french toast. can’t wait to try and make it!

  • This is delicious! I love the caramelly brown sugar flavor and I’m a freak for a good custardy French toast. I’m in love and will be making this over and over….and over. 🙂

    • — Jenniffer Hernandez
    • Reply
  • I’m going to have to try this one after my husband and I get back from our honeymoon. Sounds like a great breakfast!

  • I am trying this on the weekend. It looks foolproof!

  • Love this! Definitely a go-to when I have company in town!

  • a must have, but not until next week’s budget! ha ha

  • This quickly became my instant go-to recipes for anybody. I’ve “tailored” it for serving kids and adults. Its so easy and makes for a elegant breakfast…or dinner. Yes, it was so good the kids asked for it for dinner! We ended the meal with us hovered around the empty baking dish with spoons eating remaining caramel. Delicious!

  • The first time I made this one my husband looked for the second dish!!!! Big hit at family camping breakfast…..makes me look so talented thanks I love you for this one.

  • Another one of my go-to recipes when relatives are in town. I make it a night or two before and just pop in the oven. So yummy!

  • Scrumptious. This disappeared immediately! I think it could be a dessert.

    • — Jennifer Skibins
    • Reply
  • This looks amazing!

  • needing to try this very soon!!! Sounds delicious!

  • Will try this Saturday. My husband cooks for a local B&B on weekends — this looks very promising!

  • This is my favorite French Toast – It is also a great gift! I made several at Christmas Time and handed them out so that the familys had Christmas Breakfast ready!

  • This is just amazing. I make it every time I have guestst for brunch 🙂

  • I’m putting this on the menu for Saturday Morning. 🙂

  • Wow! This was a great Christmas brunch dish. My daughter has declared it “dangerous”! It is also very easy to put together, especially for something so very delicious.

    • — Claudia Nicholson
    • Reply
  • Jorge Millen

    Major thankies for the blog.Much thanks again. Really Cool.

  • Hi Jen, I’m hesitant to say because I’ve never tried it and all eggnogs are different. You might just use it instead of the cream, and reduce the eggs in the recipe by one or two depending on how “eggy” the eggnog is. Also, if it’s spiked, you may want to omit the Grand Marnier. Hope that helps!

  • I’ve made this before and it’s delicious! I’m planning on making it again for Christmas morning. Could I use eggnog in place of the eggs and custard?

  • Sometimes I buy the tiny bottles that they have on airplanes or in hotel mini bars. If you can’t find Grand Marnier, you could also use Triple Sec or Cointreau. You could also just leave it out but then you’d miss out on the boozy orange flavor. Hope that helps!

  • This recipe looks amazing, I’m so excited to try it. Is there a substitute for the grand marnier that I could use? I wouldn’t want to buy it just for 3 tablespoons and then have the rest go to waste. Thanks for the recipe!

    • Hi there!

      Grand Marnier would actually keep pretty much forever, but you couls also go buy a little tiny bottl (think airplane size bottle) from the liquor store for between $3-$5. 🙂

  • Oh..my..gosh!! I made this for Mother’s Day morning & it was excellent! I personally am not a huge fan of french toast (guess I have never had any that’s been really good until now)but this was awesome! We even had a little left over & it was fantastic a couple of days later. I will make this for guests for sure & for us frequently! Thank you for yet another outstanding recipe!

    • This unfortunately did not come out for Easter breakfast. The caramel tasted great when I cooked it the night before but in the dish it never hardened and mixed with the egg mixture. It also never puffed up. We ended up tossing the food. I’ve made many things from here and the cookbook and this is the first fail.

  • A wonderfully easy & decadently delicious recipe. Huge hit at a recent brunch I hosted. You are a culinary genius!!!

  • YUM!!! Best french toast casserole I’ve tasted. Made it for company and everyone was asking me for the recipe…always a good sign!! I used raisin challah which was a nice twist….it was even good reheated in the microwave the next day.

  • This recipe is amazing. We literally scraped the pan clean. I thought the hint of orange was just perfect. This will definitely be an entertaining stand-by for me.

  • Seriously, brilliant. Excuse me while I bookmark this!

  • This was a big hit with my husband and brother-in-law yesterday. They ate so much of it, they had to take naps soon after 🙂
    I had forgotten to stop at the market for the Challah, so I used plain wheat sandwich bread – worked just fine. I also didn’t have a chance to make it the night before, and again, didn’t seem to affect the taste.

    One thing I added before serving: A few maple glazed pecans from your salad recipe.

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