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Home / Recipes / American

Dessert for 6

Caramel French Toast Casserole

$8.23for 460 minServes 6

Bake brioche soaked with eggs, half-and-half, orange liqueur, and vanilla over a warm brown sugar caramel.

Caramel French Toast Casserole with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Bagels, 7$0.70 each typical7$4.98Typical price
Eggs, 5$0.30 each typical5$1.50Typical price
Heavy cream, 12 oz$0.22/oz typical12 oz$2.74Typical price
Oranges, a little$1.49/lb typicala little$0.01Typical price
Total for the servings shown$12.35

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarCornstarch, vanilla, yeast, cocoaWine, beer and spirits

Not included in the cost.

  • 60 minstart to table
  • Mediumdifficulty
  • 6servings as written
  • $$typical cost tier

AmericanVegetarianBudgetDessertsCold-weather comfortWinter

Typical price

$2.06 per serving$8.23 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1/2 cup unsalted butter (optional)
  • 3/4 cup light brown sugar
  • 2 tbsp light corn syrup
  • 1 1/3 lb brioche
  • 5 large eggs
  • 1 1/2 cups half-and-half
  • 1 tsp vanilla extract
  • 3 tbsp grand marnier
  • 1 tsp orange zest
  • 1/4 tsp salt

Steps

  1. Heat the oven to 350 F and butter a 9-by-13-inch baking dish.
  2. Melt the butter in a saucepan over medium heat, stir in the brown sugar and corn syrup, and cook for 2 minutes.
  3. Spread the caramel in the baking dish and arrange the brioche pieces over it.
  4. Whisk the eggs, half-and-half, vanilla, Grand Marnier, orange zest, and salt, then pour the mixture over the brioche.
  5. Bake for 40 to 45 minutes, until the center is set and the eggs are fully firm.
  6. Rest the casserole for 5 minutes before cutting.

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