Baked Brown Sugar French Toast is a delicious, rich and decadent breakfast casserole that’s perfect for any occasion! Slices of challah are dipped in a cinnamon custard, layered over a mixture of brown sugar and brown butter and baked until golden. No need for syrup as the sugar mixture is the topping! Serves 6.
You guys, you guys, you guys! Christmas is only days away and I cannot wait. I’m basically like an excited 6 year old when it comes to Christmas. This year on Christmas Eve morning I plan to make French toast for breakfast.
This French toast to be exact.
It’s super simple to prepare and there’s no need for butter or syrup as the brown butter sugar bottom is spooned over top.
Serve with bacon or sausage for the perfect sweet and savory combination!
To Make This Baked Brown Sugar French Toast You Will Need:
- unsalted butter – Melted in a skillet until the milk solids are toasty and browned.
- brown sugar – When baked it will be the “syrup” for the French toast.
- challah – A Jewish braided bread made with eggs. This bread is typically eaten and enjoyed on Shabbat and other Jewish holidays and ceremonial occasions. May also substitute with brioche.
- eggs – Adds richness and flavor to the custard.
- pure vanilla extract – Adds distinct flavor and enhances the other flavors in the dish.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- half & half – Or substitute with half milk and half heavy cream.
Move an oven rack to the lower third of your oven and then preheat to 375°
Add 1 stick (1/2 cup) unsalted butter to a small sauce pan. Heat over medium to medium-low. Stir and gradually melt until the milk solids are toasty and browned. Click here to see more details on how to brown butter.
Lightly spray a 2-quart oval baking dish (roughly 10in. x 13in. x 2in.) with ghee or coconut non-stick spray. Add in 1-1/2 cups dark brown sugar. This seems like a lot because it is a lot but it’s also the “syrup” for this French toast casserole.
I got my casserole dish from Target (Hearth and Hand) but I’ve also linked to one on Amazon in the recipe printable.
Pour all of the browned butter over top of the sugar.
Mix until the brown sugar has absorbed all the glorious brown butter and spread evenly.
In a shallow bowl add 3 large eggs, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg.
Whisk well to combine. I mix these together first to help break up the dried spices, I feel they mix into the custard better this way.
Next, pour in 2 cups of half & half.
What Is Half & Half?
Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.
Whisk once more until thoroughly combined.
Challah! This egg-y loaf of bread tastes like a doughnut and is perfect for French toast. It’s pretty dense so it soaks up the liquids nicely! Slice 1 loaf into roughly 3/4-inch slices.
Dip both sides of each slice in the egg mixture.
And then arrange them on top of the sugar mixture overlapping a bit.
Pour the extra egg mixture over each slice.
The spices at the bottom will add a brown swirl of sorts – which, in my opinion, is pretty.
Bake in the lower third of your preheated oven for 22 to 25 minutes OR until the edges are golden and the brown sugar mixture is bubbling around the edges.
Your home should be smelling incredible too!
Let the brown sugar French toast sit for 10 to 15 minutes before lightly dusting with powdered sugar and serving.
Cut and serve!
Who needs maple syrup? Not these! Simply spoon the brown butter sugar over top. To.die.for!
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Enjoy! And if you give this. Baked Brown Sugar French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Baked Brown Sugar French Toast
Ingredients
- 1½ cups dark brown sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1½ cups half & half, see notes
- 1 tablespoons real vanilla extract
- 1 loaves challah, (or use brioche) sliced into 3/4 to 1-inch slices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Equipment
Instructions
- Preheat your oven to 375° degrees.
- In a small skillet melt butter over medium to medium-low heat. Stir, slowly cooking the butter until the milk solids are toasty and golden brown. About 8 to 10 minutes.
- Lightly spray a 2-quart oval baking dish (roughly 10in. x 13in. x 2in.) with ghee or coconut nonstick spray. Add the brown sugar into a baking dish and pour in the browned butter. Stir until combined and then spread out evenly.
- In a shallow bowl, whisk together the eggs, vanilla, cinnamon and nutmeg. Pour in the half & half and whisk until thoroughly combined.
- Dip both sides of the sliced challah into the custard and arrange, overlapping the slices on top of the brown sugar mixture.
- Bake uncovered in the lower third of your oven for 25 minutes, rotating pan halfway through to ensure even baking and browning.
- Once baked, remove and allow to cool for 10 minutes before dusting with a little powdered sugar.
- Serve onto plates and drizzle a little of the brown sugar butter mixture (from the bottom of the baking dish) over top.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
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WOW-oh-WOW, does that look delicious and SO festive, perfect for Christmas!!! Beautiful photos too!! Merry Christmas!!!!!
It looks delicious.
I hade breakfast a couple of hours ago so I can easily say that it’s time for second breakfast!
Guess what I’m going to have?
Oh heck yes! You had me at brown butter! Merry Christmas Laurie!
I love baked french toast, esp when I can make it ahead. This looks gorgeous. Have a great holiday, Laurie!
Ugh. Ugh. Ugh. This looks utterly divine! I need this in my life like yesterday. So amazing.
Please don’t remind me… I still have ALL of my wrapping to do. Maybe I’ll skip wrapping, put everything under the tree and have a free for all? lol And then we can skip to breakfast?!
Ohhhh dang girl! Your French toast surpasses all french toasts I have ever made! By golly, I need to make this! I’m spending a few days with my family over the holidays (ahem…fellow french toast lovers) and I’ll be sure to suggest we make this first thing in the morning!
All the things! French toast just makes me smile. Breakfast food = joy food.
Laurie, this looks heavenly! Makes me want to run out to the store at almost 11 PM to buy all the necessary ingredients!
Yeah, might need to change our breakfast plans – this looks insanely good!
I love french toast!! I always fry mine…needless to say I’m quite excited to give yours a try! Merry Christmas!!
it looks incredible!
JUST MADE THIS AWESOMENESS….Total “hit” with our reunited tribe for a pre-Christmas brunch this morning!!!…It is SO easy to prepare…looks/smells like dynamite coming out of the oven….(I didn’t even have to call everyone down for breakfast…as the amazing aromas did the job for me)…
The brown sugar carmelized to perfection …creating a mixture of gooey delicious caramel AND precious toffee “bits” that were fought over with much ferocity. I added a tad bit of almond extract to the affair…and would consider adding a bit of amaretto or amber rum next time…The cinnamon and nutmeg are simply delicious.
Tomorrow morning I plan on simply re-heating the amazing leftovers…350°F for a few minutes?….
I want to sincerely thank you for such an incredible recipe….It will be the new STANDARD French Toast recipe for us…by popular, unanimous request.
Made this this morning! and wow…soooo yummy. Will be keeping this recipe.
Merry Christmas!
Oh my! Looks like I know what I’ll be cooking for Xmas morning!
Oh my goodness, what have you done? French toast is my favorite breakfast food. My dad’s too…. I think I’ll have to make this for our Christmas breakfast! Maybe I’ll make them your chicken pot pie too!
I made this yesterday for Christmas breakfast and when I say it was amazing that is an understatement! Everyone was in love with the dish! Thank you so much for sharing. You made my family smile from ear to ear yesterday 🙂
Oh my goodness – those thick slices of challah have me drooling here!
Nice that u make thicker slices.. Yummy.
Thank you for this recipe! I made this for an overnight family holiday gathering and everyone loved it! The browned-butter sugar crust?! Heaven!
I made a half batch, and the one-pound loaf of Challah gave us eight thick slices, which was plenty for four of us. I split the slices and sugar mixture between two 13″x9″ pans as I didn’t have anything larger. Worked just fine, except the exposed sugar around the slices got darker than probably would have been tasty–but it was easy to avoid when serving up the slices of French toast, so it was just fine. Thanks again! 🙂
=( I’m so allergic to cinnamon and nutmeg (recent development) but I’m craving some french toast. This looks amazing!! Waaaaaaaa!
This “Bressert” would be great for Brunch! 😉 I love the add flavor nutmeg adds to the taste. Thanks!
I made this for brunch with my in-laws on Saturday and loved it so much I made another batch last night to have on hand in the mornings before work. I know it is crazy but I never knew the intensely delicious taste on brown sugar and butter. Can I put it on everything?! Great, easy recipe!
Can you prep this the night before and then just put it in the oven the next morning?
I don’t see why not. enjoy!