Overnight caramel breakfast bake (Print Version)
# Ingredients:
01 -
½ cup unsalted butter
02 -
1 cup packed brown sugar
03 -
2 tablespoons corn syrup
04 -
6 (1-inch thick) slices French bread
05 -
5 large eggs
06 -
1 ½ cups half-and-half cream
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon brandy-based orange liqueur (such as Grand Marnier)
09 -
¼ teaspoon salt
# Instructions:
01 -
Melt butter in a small saucepan over medium heat. Add brown sugar and corn syrup; stir until sugar is dissolved. Pour into a 9x13-inch baking dish.
02 -
Remove crusts from bread and arrange in the baking dish in a single layer on top of the caramel mixture.
03 -
Whisk eggs, half and half, vanilla, brandy, and salt together in a bowl. Pour over the bread. Cover and chill at least 8 hours, or overnight.
04 -
Preheat the oven to 350 degrees F (175 degrees C). Meanwhile, remove baking dish from the refrigerator and bring to room temperature.
05 -
Bake, uncovered, in the preheated oven until puffed and lightly browned, 35 to 40 minutes.
# Notes:
01 -
This can be prepared the night before for an easy morning breakfast.
02 -
The caramel bottom creates a crème brûlée-like caramelized crust.
03 -
Letting the dish come to room temperature before baking ensures even cooking.