Shelly's Recipe

CREME BRULEE FRENCH TOAST CASSEROLE

Category: Breakfast Casseroles

1/2 cup (1 stick) butter
1 cup packed brown sugar
2 tablespoon corn syrup
4 croissants, cut in half horizontally
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 teaspoon Grand Marnier or grated fresh orange zest, optional

Heat the butter, brown sugar and corn syrup over low heat in a saucepan, stirring until smooth and butter is completely melted. Pour mixture into a 13-inch by 9-inch baking pan. Arrange the cut croissants side-by-side in the pan, cut sides facing up, squeezing them in slightly so they all fit.

In a bowl, whisk together the eggs, half-and-half, vanilla, cinnamon, nutmeg and Grand Marnier or orange zest, if using. Make sure you whisk this mixture until it is well-combined. Pour the mixture evenly over the croissants in the baking pan. Cover the pan with plastic wrap and chill in the refrigerator overnight.

About 1 hour before serving, remove the pan from the refrigerator, uncover and let sit at room temperature for about 20 minutes.

Preheat oven to 350 degrees. Bake in pre-heated oven until edges are lightly golden and the whole thing is puffed, about 35 - 40 minutes. Remove from oven and serve by using a spatula to cut into and flip each serving over. Spoon a little of the caramel sauce from the bottom of the baking pan over the top of each serving.