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Homemade Boozy Caramel French Toast Casserole photo
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Boozy Caramel French Toast Casserole

This Boozy Caramel French Toast Casserole is indulgently rich with caramel, boozy orange zest, and custardy brioche – perfect for a crowd-pleasing brunch!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Boozy, Brunch, Caramel, Casserole, Easy, French Toast, Make Ahead
Servings: 8 servings

Ingredients

  • 1/2 cup unsalted butter plus more for greasing the pan
  • 1/2 cup light brown sugar packed
  • 2 tablespoons light corn syrup
  • 1 lb brioche bread you'll likely need two loaves but won’t use it all
  • 5 large eggs
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 3 tablespoons Grand Marnier
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt

Instructions

Step 1: Prepare the caramel sauce

  • Start by melting 1/2 cup (1 stick) of unsalted butter in a medium saucepan over medium heat. Once melted, stir in 1/2 cup packed light brown sugar and 2 tablespoons light corn syrup. Cook, stirring frequently, until the mixture is smooth and bubbling, about 3 to 5 minutes. Remove from heat and let it cool slightly. This sauce will form the decadent caramel layer at the bottom of your casserole dish and soak into the brioche for that signature sticky sweetness.

Step 2: Assemble the base layer

  • Grease your 9x13-inch baking dish generously with butter to prevent sticking. Pour the warm caramel sauce into the bottom of the dish and spread it evenly. Next, cut the brioche into roughly 1-inch cubes. Place a single layer of brioche cubes on top of the caramel sauce, pressing lightly so some caramel seeps into the bread. You’ll use about half of your brioche for this layer.

Step 3: Mix the custard

  • In a large mixing bowl, whisk together 5 large eggs, 1 cup half-and-half, 1 teaspoon vanilla extract, 3 tablespoons Grand Marnier, 1 teaspoon orange zest, and 1/2 teaspoon salt until fully combined. The Grand Marnier and orange zest add that signature boozy citrus flavor that makes this casserole truly special.

Step 4: Layer and soak

  • Pour half of the custard mixture evenly over the brioche layer in the baking dish. Then, add the remaining brioche cubes on top and pour the remaining custard over the top, ensuring all the bread is soaked. Gently press the bread with a spatula to help absorb the custard. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the custard to fully soak into the bread, resulting in a custardy, tender casserole.

Step 5: Bake to golden perfection

  • Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for 45 to 55 minutes, or until the top is golden brown and the custard is set when you gently shake the dish. If the top starts to brown too quickly, tent it loosely with foil.

Step 6: Serve and enjoy

  • Let the casserole cool for 10 minutes before slicing. Serve warm with a drizzle of maple syrup, fresh fruit, or a dusting of powdered sugar. For an extra indulgence, try it alongside some Caramel Drizzle Cheesecake Bars With Pretzel Crust for a dessert-inspired brunch.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Whisk
  • Saucepan
  • Knife
  • Measuring Cups and Spoons

Notes

  • Assemble the casserole the night before to allow the custard to soak fully for best texture.
  • Substitute half-and-half with almond or oat milk for a dairy-free version.
  • Add chopped pecans or walnuts for extra crunch and texture.
  • Use orange extract or juice concentrate instead of Grand Marnier for a non-alcoholic version.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.