Boozy Caramel French Toast Casserole
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This boozy French toast casserole with a caramel bottom makes the perfect company-for-brunch dish.
Part booze, part French toast, part bread pudding — how could you go wrong? In fact, I wouldn’t be surprised if you already had the recipe because such things (i.e., amazingly good, crowd pleasing, make-ahead, easy recipes) tend to get around. I got it from my friend Gayle, who got it from her friend Karen, who got it from…you get the idea.
This French toast casserole makes a perfect company-for-brunch dish because you can assemble it the night before, let it sit in the fridge overnight, and then just pop it in the oven in the morning when you’re ready to eat. Don’t worry if you forget to plan ahead; it can be baked soon after assembling if need be.
Ingredients For Boozy Caramel French Toast Casserole
I use broiche bread to make my French toast casserole. Brioche is a lightly sweetened yeast bread enriched with lots of butter and eggs. You can find it in the bakery of most large supermarkets; if for some reason you can’t find it, challah makes an excellent substitute.
Grand Marnier is an orange-flavored liqueur. It adds depth of flavor and subtle orange flavor that pairs nicely with the orange zest and caramel. If you’d like to omit the booze, go ahead and replace it with more half and half.
How To Make Boozy Caramel French Toast Casserole
Begin with the caramel. In a small saucepan, combine the butter, brown sugar, corn syrup, and one tablespoon of water.
Melt over medium heat, stirring until smooth.
Pour the caramel into a 9 x 13-inch baking dish.
Remove the crust on the brioche and into 1½-in slices. Arrange the bread on top of caramel, making sure entire base is well covered.
In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined.
Pour evenly over bread. Let sit for at least 15 minutes or cover with plastic wrap and chill in the refrigerator overnight.
When you’re ready to eat, bake the French toast casserole, uncovered, until puffed and golden, 40-50 minutes.
Let cool a few minutes (it will deflate) and then serve immediately. The caramel will harden up as it cools, so it’s important to serve this dish hot.
More French Toast Recipes
Boozy Caramel French Toast Casserole
This boozy French toast casserole with a caramel bottom makes the perfect company-for-brunch dish.
Ingredients
- 1 stick (½ cup) unsalted butter, plus more for greasing the pan
- ¾ cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1⅓ lbs brioche (you'll likely need two loaves but you won't use it all)
- 5 large eggs
- 1½ cups half-and-half
- 1 teaspoon vanilla extract
- 3 tablespoons Grand Marnier
- 1 teaspoon orange zest
- ¼ teaspoon salt
Instructions
- Grease a 9 x 13-inch baking dish with butter.
- In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a whisk until smooth. Pour into the prepared pan.
- Slice off the crusts from the brioche (it doesn't need to be perfect). Cut the bread into 1½-in thick slices. Arrange the bread slices on top of caramel, making sure the entire base of the pan is covered.
- In a medium bowl, whisk together eggs, half-and-half, vanilla, Grand Marnier, orange zest and salt until well combined. Pour evenly over bread. Cover with plastic wrap and chill at least 20 minutes or overnight.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Bake, uncovered, in the middle of the oven until puffed and golden, 40-50 minutes. Let cool a few minutes (it will deflate), then serve immediately. The caramel base hardens up as it cools, so it's important to serve hot.
Nutrition Information
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- Per serving (6 servings)
- Calories: 705
- Fat: 32 g
- Saturated fat: 17 g
- Carbohydrates: 84 g
- Sugar: 37 g
- Fiber: 2 g
- Protein: 17 g
- Sodium: 578 mg
- Cholesterol: 269 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve made this for the past couple of years at Christmas… it’s been a huge hit! I think the challah makes this perfect! I like to top servings with a dollop of homemade whipped cream. We usually make eggs and sausage to balance out the sweetness level.
Hi Jenn,
My local store does not carry challah or brioche. Would an Italian loaf or Hawaiian loaf suffice? I could make a loaf of challah but would prefer a store bought loaf for this dish.
Hi Mindy, Yes, either would be fine. Definitely no need to make a homemade loaf!
I m anxious to try this. Is there anything else to use other than corn syrup? I never use it in my recipes any longer.
Thanks
Hi Catherine, You could use Lyle’s Golden Syrup. Please lmk how it turns out 🙂
I agree. I was distressed to see it listed. I found a substitution rule, though:
“You can replace 1 cup of light corn syrup with 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water or other liquid used in the recipe.”
Obviously adjust portion.
I’m trying to figure out what a large loaf of challah would classify as…How many slices of challah are required? Do I just cover the bottom or do I layer it? Thank you so much for all the delicious recipes!
Hi Aileen, I don’t recall how many slices I used to make this dish, but one standard challah should be enough — you just cover the bottom of the dish. (If you’re a little short, you can always fill in with sandwich bread.) Hope that helps!
Absolutely delicious!
The marriage of Grand Marnier and caramel was heavenly.
Mine didn’t puff up as nicely as yours, but it was still the best breakfast/brunch casserole I have ever served. A real crowd pleaser.
Thanks again, Jenn. Yo gave me another “go-to” recipe. And one that can be made ahead is so appreciated.
This recipe looks amazing, but I am not a fan of orange flavoring. I’m sure I can omit the orange zest, but do you have a suggestion for a replacement for the Grand Marnier? Thank you so much. Our family enjoys your recipes often!
Hi Jamie, Yes, fine to omit the orange zest — rum would be delicious 🙂
How does the French toast turn out if you completely bake the day before and warm the next morning?How long would you suggest reheating it?
I know some French Toast recipes ask for the bread to be “day old” to have a crunchy outside and soft inside. Does it matter for this recipe as well? Or can I use bread bought same day? Thank you! This looks wonderful and I am looking forward to making it for Easter!
Hi Brie, Same day bread is fine — either way it will be delicious 🙂
I made this for Sunday brunch today and it was a BIG HUGE hit. First time my daughter’s boyfriend’s parents came over and I needed something wonderful and this was it. I looked good thanks to you once again. Keep it up and I will look amazing 🙂
I made this the night before to serve for a brunch on saturday. It was a tremendous hit! Served with thick applewood bacon and scrambled eggs with avocado and salsa to balance the sweetness in the meal. Mimosas were a perfect complement to the hint of orange in the dish!