Creme Brulee French Toast Recipe With Drunken Strawberries

Delicious Baked Creme Brulee French Toast
Josh Puetz
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: Serves 4 - 6
Ratings (7)

This decadent breakfast dish of crème brûlée French toast is soaked overnight and then baked. A little time consuming, but definitely worth the wait! The results are a delicious, flavorful French Toast that puffs up with a sweet sugary dessert-like crunchy crust while staying perfectly moist inside. Serve with fresh sweet strawberries macerated in Grand Marnier (or other orange-flavored liqueur).  

What You'll Need

  • 1 loaf challah or brioche bread (sliced into 1 1/2-inch thick slices)
  • 1/2 cup butter, unsalted (1 stick)
  • 1 cup brown sugar (packed)
  • 2 tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 teaspoons Grand Marnier or Cointreau
  • Optional: powdered sugar
  • 1 quart strawberries (hulled and sliced 1/4-inch thick, lengthwise)
  • 1/4 cup sugar
  • 1/4 cup Grand Marnier or Cointreau

How to Make It

Make the French Toast

  1. Butter a 9 by 13 baking dish.
  2. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish.
  3. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit.
  4. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.
  1. Let dish stand at room temperature for 20 minutes before placing in the preheated oven at 350 F.
  2. Bake for 30 to 40 minutes until french toast is golden and puffed.
  3. Serve hot with drunken strawberries and powdered sugar sprinkled on top.

Make the Drunken Strawberries

  1. Combine sliced strawberries, sugar, and Grand Marnier in a small bowl.
  2. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.
Nutritional Guidelines (per serving)
Calories 585
Total Fat 33 g
Saturated Fat 19 g
Unsaturated Fat 9 g
Cholesterol 236 mg
Sodium 168 mg
Carbohydrates 65 g
Dietary Fiber 2 g
Protein 10 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)