In The 7½ Deaths of Evelyn Hardcastle, there is a time-loop that causes the same day to repeat over and over. If I was to have the same breakfast, day after day, I would want something truly exceptional like this Caramelized French Toast Bake.
Think to yourself, what would happen if French Toast and Bread Pudding had a love child? It would be this delicious Caramelized French Toast Bake. Caramelized and crispy on the outside, soft and custardy on the inside, this is the best French toast you will ever eat. Thanks to my son, Joe, for making this!
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Ingredients
Caramel
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar
Custard
- 10 medium sized croissants
- 5 eggs
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
- Pinch fresh nutmeg
- 1 tablespoon vanilla extract
- 2 cups milk
- Fresh fruit and powdered sugar for topping
Ingredients
Caramel
Custard
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Instructions
Custard
- Whisk together all of the filling ingredients (except the croissants) together in a large bowl
Caramel:
- Slowly melt butter and brown sugar together stirring often until sugar is fully dissolved
- Pour approximately ⅔ of the caramel into the bottom of a 9x13 pan.
- Either cut croissants in half longways or rip into bite-size bits and place them on the top of the caramel.
- Pour in all of the custard, making sure to soak all the croissants.
- Top with remaining ⅓ of the caramel.
- Cover pan tightly with aluminum foil and refrigerate for at least 2 hours, preferably overnight.
- Bake covered for 30 minutes at 350º.
- Uncover and bake an additional 15-20 minutes until the top is crispy and custard is cooked.
- Top with fresh fruit and powdered sugar as desired.
This sounds delicious! I love both french toast and bread pudding.