Caramelized Custard Toast (Print-Friendly Version)
# What You'll Need:
→ Caramel Base
01 -
1 cup packed brown sugar
02 -
2 tablespoons corn syrup
03 -
1/2 cup butter, unsalted
→ Custard
04 -
1 teaspoon ground cinnamon (optional)
05 -
5 eggs, large
06 -
1 1/4 cups whole milk
07 -
1/4 teaspoon salt
08 -
1 tablespoon vanilla extract
→ Assembly
09 -
1 loaf of French bread, sliced into 1-inch pieces
# Step-by-Step Directions:
01 -
Melt the butter, brown sugar, and corn syrup together in a small pot over medium heat. Stir occasionally for about 3-4 minutes until everything blends into a rich caramel. Pour this evenly to cover the bottom of a 9×13 dish.
02 -
Cut the French bread into thick slices, about an inch. Lay them down in a single layer right over the caramel in your dish. You can overlap the pieces slightly if it helps make them all fit.
03 -
Whisk the eggs, milk, vanilla, salt, and cinnamon (if you're using it) in a bowl. Make sure it's fully mixed and smooth. Pour this over the bread, giving it a light press so the liquid soaks in well. Cover the dish and chill in the fridge for at least 4 hours or overnight.
04 -
Turn your oven on to 350°F (175°C). Take the casserole out of the fridge and let it sit out for 15 minutes. Pop it in the oven, uncovered, for 35-40 minutes. You’ll know it's ready when the custard is set, the middle is nice and soft, and the edges are crispy golden.
05 -
Let the dish cool for a bit before serving. Flip the pieces so the caramelized side is on top. Add some fresh fruit, powdered sugar, or whatever toppings you like.
# Helpful Notes:
01 -
For a softer bite, swap French bread with challah or brioche.
02 -
Add a drop of maple extract to the custard for extra sweetness.
03 -
Want a crunchy top? Sprinkle some coarse sugar during the last 10 minutes of baking.