Crème Brûlée Baked French Toast

serves 8


  • 1 stick (1/2 cup) unsalted butter
  • 1-1/2 cups T-Sugars Belgian Cassonade Sugar, firmly packed
  • 5 eggs
  • 1-1/2 cups half & half
  • 2 tsp vanilla extract
  • 1 tbsp orange liqueur (optional)
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 loaf chewy bread (brioche or challah), cut into 1-inch (2.5 cm) slices
  • T-Sugars Icing Sugar Mill


Melt butter in saucepan and stir in T-Sugars Belgian Cassonade Sugar until smooth. Pour into greased 13×9 baking dish and arrange sliced bread on top.

In a separate bowl, whisk together eggs, half & half, vanilla, liqueur, cinnamon and salt. Pour atop bread slices, cover dish with foil and refrigerate for at least 8 hours (preferably overnight).

When ready to bake, remove pan from refrigerator and bring to room temperature, at least 30 minutes. Preheat oven to 350°F (180°C). Remove foil and bake for 35-40 minutes until tops of bread are light golden brown and puffy.

To serve, invert slices onto plate so brown sugar crust is on top. Dust with T-Sugars Icing Sugar Mill.