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Crème Brûlée French Toast Casserole

A delightful breakfast casserole that beautifully combines the rich, creamy essence of crème brûlée with the comforting nostalgia of French toast, perfect for special occasions or lazy Sunday mornings.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Caramel Base
  • 2 tablespoons vegan butter Creates richness and promotes a crispy top.
  • 1 cup brown sugar Adds sweetness and aids in caramelization for that signature flavor.
  • 1/4 cup maple syrup Enhances sweetness and provides a delightful sticky texture.
Casserole Base
  • 1 loaf French bread or brioche-style bread Forms the base of the casserole and absorbs the custard well.
  • 1 can canned coconut cream Provides a creamy consistency and rich flavor profile.
  • 1 cup unsweetened almond milk Adds a creamy texture while remaining plant-based.
  • 1/4 cup cornstarch Helps thicken the custard for a perfect texture.
  • 1/4 cup maple syrup Further sweetens the dish and enhances its comforting flavor.
  • 1 teaspoon vanilla extract Infuses each bite with a warm, aromatic essence.
  • 2 tablespoons brandy-based orange liqueur Adds a subtle citrus note.
  • 1 teaspoon sea salt Balances the sweetness and enhances flavors.
  • 1/4 teaspoon turmeric Offers a vibrant color (optional).

Method
 

Preparation
  1. Melt the vegan butter in a saucepan over medium heat, then stir in the brown sugar and maple syrup, cooking until bubbly and combined.
Assembly
  1. Cut the bread into thick slices and layer them in a baking dish, pouring the caramel base over the top.
  2. In a mixing bowl, whisk together the coconut cream, almond milk, cornstarch, maple syrup, vanilla extract, orange liqueur, sea salt, and turmeric until smooth.
  3. Pour the custard mixture over the layered bread, pressing down to ensure an even soak.
Baking
  1. Cover and let the casserole rest in the refrigerator for at least an hour or overnight.
  2. Bake in a preheated oven at 350°F (175°C) for about 30-35 minutes until the top is golden and slightly puffed.
Serving
  1. Let the casserole cool for about 10 minutes before serving to allow the layers to set a bit.
  2. Serve warm, offering a crisp top with a soft, custardy interior.

Notes

Can be prepared the night before and stored in the refrigerator. Store leftovers in an airtight container for up to three days. This casserole can also be frozen before baking for up to two months.