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, Lillian, who got it from…you get the idea 🙂
What makes it so good? Well, just consider what’s in it: golden caramel, buttery challah and custard spiked with Grand Marnier. Plus, it’s the ideal company-for-brunch dish because you assemble it the night before, let it sit in the fridge overnight, then just pop it in the oven when you’re ready to eat.
Right before it’s ready, it puffs up and forms a beautifully golden, cracked-in-the-center crust.
This dish is a showstopper, so bring it straight from the oven to the table, relish all the oohs and aahs, then spoon out generous portions.
My Recipe Videos
Drunken Caramel French Toast
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 large (1-lb) challah
- 5 large eggs
- 1-1/2 cups half-and-half
- 1 teaspoon vanilla extract
- 3 tablespoons Grand Marnier
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 9 x 13-inch baking dish.
- Cut bread into 1½-in slices and remove crusts. Arrange bread slices on top of caramel, making sure entire base is well covered (you will use entire loaf).
- 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 6 hours or overnight.
- Preheat oven to 350°F degrees.
- Bake, uncovered, in the middle of the oven until puffed and golden, 40-45 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel hardens up as it cools in the pan, so it's important to serve hot.
- Note: I use plain ol’ supermarket challah (no need to buy anything fancy). If you want to play with the recipe, you could use a raisin challah or any other bread that you like.
- Per serving (633 servings)
- Fat: 31 g
- Saturated fat: 17 g
- Carbohydrates: 72 g
- Sugar: 37 g
- Fiber: 2 g
- Protein: 14 g
- Sodium: 483 mg
- Cholesterol: 257 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.