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baked French toast with sauce on a plate with fruit garnishMaybe the kids (and their friends?) are home for Spring Break. Or the whole extended family is getting together over a holiday brunch and you’ve got your hands full with the dying and hiding of Easter eggs. Or you volunteered to put together a wedding morning breakfast for the bridal party.

Breakfast for a crowd is what we do here at A Butler’s Manor, and we’ve got a yummy solution for a holiday-worthy breakfast that can be made the night before and popped into the oven in the morning: Creme Brulee French Toast. Many guests have asked for this recipe over the years, and I know at least one family who has made this their go-to Christmas morning breakfast. Maybe it will be your new family favorite too!


close up of baked french toast drizzled with caramel and raspberry sauce on a white plate decorated with fruit


Prep Time: 25 Minutes
Cook Time: 30 Minutes
Total Time: 51 Minutes
Servings: 9-12


  • 1 loaf challah bread*
  • 1 stick unsalted butter
  • 1 c. packed brown sugar
  • 2 TB corn syrup or golden syrup
  • 5 large eggs
  • 1 1/2 c. half and half
  • 1 tsp vanilla
  • 1 tsp Amaretto di Saronno or almond extract
  • 1/4 tsp salt
  • 1/4 cup seedless raspberry jam
  • 3 Tbsp. butter, melted
  • Fresh raspberries for garnish, optional



    Coat a 13" x 9" baking dish with nonstick spray.

    In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into the baking dish.

    Cut ¾” - 1” thick slices from challah bread, and arrange bread slices in one layer in the baking dish, squeezing them slightly to fit.

  2. In a medium bowl, whisk together eggs. half & half, vanilla, Amaretto and salt until combined well. Pour evenly over bread, pushing down on bread if necessary, so that there are no dry areas.

    Cover with plastic wrap and chill bread mixture at least 8 hours and up to 1 day.


    Remove bread mixture from refrigerator and allow to come to room temp, approximately 30 minutes.

    Preheat oven to 350 degrees.

    Bake uncovered, in middle of oven until puffed and edges are pale golden, 30-35 minutes.

  4. Meanwhile, make the raspberry sauce:

    Microwave jam in a microwave-safe dish (I use a Pyrex measuring cup) on defrost setting (power: 3) in 30-second increments until melted. Whisk in 2-3 Tbsp. melted butter until incorporated. Transfer to a squeeze bottle if available.

  5. Cut and flip slices so that the caramelly bottom layer is facing up on the plate. Spoon over a teaspoon or so of pan juices, then drizzle raspberry sauce over top.

    Garnish with fresh raspberries if desired, and serve.

    *can use brioche, Texas toast, or country round bread

Recipe Cuisine: American

Recipe By: Kimberly Allen, A Butler's Manor Bed and Breakfast - March 23, 2021

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