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Crème Brûlée French Toast Casserole

Ingredients

Instructions

  1. In a small heavy saucepan melt the butter with the brown sugar and corn syrup over medium heat, stirring until smooth.  Once smooth, pour into a 13x9 casserole/baking dish. Cut the croissants into thirds. Arrange the chunks of croissant in a single layer at the bottom of the baking dish and in the butter/sugar sauce, squeezing the bread slightly to fit.
  2. In a separate bowl, whisk together eggs, half-and-half or heavy cream, vanilla, Grand Marnier or Amaretto, and salt, until well-combined, and pour evenly over the bread. Sprinkle cinnamon and nutmeg over the top. Chill the soaking bread, covered in your casserole dish, for at least 8 hours and up to one day. (This allows everything to get absorbed and really come together.)
  3. When ready to bake, let your soaking bread in your casserole dish sit out for a bit to bring it to room temperature, then preheat oven to 350°F.
  4. Bake bread mixture, uncovered, in the middle of the oven until the dish looks puffed and the edges are pale golden, about 35 to 40 minutes. You may even want to bake the casserole dish on top of a baking sheet, in case it bubbles up at all. Serve the dish warm. Enjoy!

Recipe by Glitter, Inc. at https://glitterinc.com/the-most-amazing-creme-brulee-french-toast-casserole-ever/