With a rich vegan custard, tender bread, and a caramel drizzle over the top, this Creme Brûlée French Toast has the flavour of the classic dessert, but in the form of a crowd-pleasing breakfast!
The only thing better than shattering the crisp sugary topping on creme brûlée is digging past those sweet caramelised shards and getting to the rich, creamy custard beneath. This creme brûlée French toast doesn’t have the torched sugar on top (we don’t want to set the bread on fire!), but the rich, creamy custard? Oh, it’s got that and THEN some, friends! Instead of the caramelised layer of sugar on top, we add caramel sauce for that same taste, without the blowtorch.
Why This Creme Brûlée French Toast Is Destined to Be a Brunch Favourite
Between holiday brunches and family visits, this is the time of year when you want to have some GOOD brunch recipes (like Eggnog French Toast !) in your back pocket. And this creme brûlée French toast is better than good—it’s divine!
- Rich layers of flavour . Start with a good bread, layer in caramel sauce and brandy-infused vanilla custard, and each bite of this creme brûlée French toast is absolute bliss!
- Overnight option . You can assemble this French toast casserole the night before you plan on baking it, which means your work in the morning is minimal. (That’s a definitely plus for anyone who’s not exactly at their best in the AM!)
- Everyone will love it . This isn’t one of those vegan dishes that only vegans will enjoy. Like my Cinnamon Roll French Toast and Vegan Pumpkin French Toast , it has a universally-pleasing flavour that means everyone at the table will want seconds!
Notes on Ingredients
This creme brûlée French toast recipe has a lot of overlap with my classic Vegan French Toast in terms of the ingredients you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Caramel Base & Sauce :
- Vegan butter – I like to use my homemade Vegan Butter .
- Brown sugar – Light or dark brown sugar will both work for this recipe.
- Maple syrup or corn syrup – Maple syrup will add a subtle maple flavour to the caramel, while light corn syrup has vanilla flavour added to it.
Bread Layer :
- French bread or brioche-style bread – You can use my Classic French Bread Recipe , Vegan Japanese Milk Bread , or Gluten-Free Sandwich Bread , which are all vegan!
Custard Mixture :
- Coconut cream – You can scoop this from a can of chilled coconut milk, but now that they sell coconut cream in cans, I usually just buy one of those and then I don’t have leftover coconut water!
- Unsweetened almond milk – Or another unsweetened and unflavoured plant milk.
- Cornstarch – This thickens the custard.
- Maple syrup – The main sweetener in the custard, this also adds a nice flavour.
- Vanilla extract – You can use liquid vanilla extract or vanilla bean paste.
- Brandy-based orange liqueur – Such as Grand Marnier. For an alcohol-free version, use orange juice.
- Sea salt – Just a bit, for balance.
- Turmeric – Optional, for a golden colour.
How to Make Creme Brûlée French Toast
Once you gather up all your ingredients, it’s time to start cooking! Here’s a step-by-step view of the process.
Make the caramel.
- Make the caramel . Melt the butter in a saucepan over medium heat. Then, stir in the brown sugar and maple syrup. Continue stirring until the sugar dissolves and the mixture is smooth.
- Pour caramel into dish . Pour half of the caramel into a greased baking dish, coating it in an even layer. Chill the remaining caramel.
Add bread slices.
- Add the bread . Place the bread in the pan over the caramel.
- Make the custard . Whisk or blend the coconut cream, almond milk, cornstarch, maple syrup, vanilla, orange liqueur, salt, and turmeric until smooth.
Add custard to dish.
- Assemble . Pour the custard over the bread and press the bread with a spatula so it soaks up the custard. Cover the baking dish; chill for at least 30 minutes or up to overnight.
- Prepare to bake . Let the casserole come to room temperature for 20 minutes while preheating the oven to 350ºF.
Bake.
- Bake . Place the pan in the oven and bake uncovered for 35 to 40 minutes, or until the custard is set and the top is golden.
- Serve . Warm the reserved caramel sauce and plate the creme brûlée French toast with a drizzle of the caramel.
Tips and Variations for Perfect French Toast
Vegan French toast is a bit different from traditional French toast, but a lot of the same tricks apply!
- Dry out the bread for best results . Stale bread is best for making this creme brûlée French toast, or you can toast the bread in a 325ºF oven until it’s no longer moist. This allows the bread to soak up the custard without getting mushy.
- Make sure the bread is submerged . Just before placing the pan in the oven, press down on the bread with the spatula again to make sure it’s all well-soaked. Dry parts of the bread will bake up dry in the oven.
- Swap the coconut cream . You can use my Vegan Heavy Cream Substitute instead of the coconut cream if you’d like.
What to Serve With Creme Brûlée French Toast
Sliced bananas or fresh berries would be perfection with this French toast casserole, as would a dollop of Cashew Whipped Cream . For a little protein and a savoury contrast to the sweetness, serve it with Tofu Bacon or Fluffy Tofu Scramble .
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Creme brûlée French toast can be wrapped in the baking dish for freezing or you can transfer smaller portions of leftovers to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm leftovers in a 350ºF oven or in the microwave until heated through.
More Vegan Brunch Ideas
- Easy Vegan Quiche
- Jalapeño Cornbread Waffles
- Vegan Breakfast Pizza
- Biscuits and Gravy Casserole
Ingredients
Caramel Base & Sauce
- ¾ cup vegan butter , 115 g
- 1 cup packed brown sugar , 200 g
- 2 tablespoons maple syrup or corn syrup , 30 mL
Bread Layer
- 1 large loaf French bread or brioche-style bread , cut into 6 slices, each 1 inch thick – about 450 g
Custard Mixture
- 1 ½ cups canned coconut cream , 360 mL
- 1 cup unsweetened almond milk , or other plant milk – 240 mL
- ¼ cup cornstarch , 32 g
- ¼ cup maple syrup , 60 mL
- 2 teaspoons vanilla extract , 10 mL
- 1 teaspoon brandy-based orange liqueur , such as Grand Marnier or orange juice – 5 mL
- ¼ teaspoon sea salt , 1.5 g
- ⅛ teaspoon turmeric , optional, for colour – 0.5 g
Instructions
Prepare the Caramel Base
- In a small saucepan, melt all of the vegan butter over medium heat. Stir in the brown sugar and maple syrup (or corn syrup) until the sugar dissolves and the mixture is smooth, about 2–3 minutes.
- Pour half of the caramel mixture into the bottom of a greased 9×13-inch (23×33 cm) baking dish, tilting to coat evenly.
- Reserve the remaining half in a jar or bowl, cover, and refrigerate for serving later.
Assemble
- Slice off the crusts of the bread if desired, then arrange the bread slices in a snug single layer on top of the caramel in the baking dish.
- In a blender or mixing bowl, whisk together coconut cream, almond milk, cornstarch, maple syrup, vanilla, orange liqueur, salt, and turmeric (if using) until completely smooth and slightly thickened.
- Pour the custard mixture evenly over the bread, pressing gently with a spatula so the bread absorbs the liquid. Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes, or overnight.
Bake and Serve
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature for 20 minutes.
- Bake uncovered for 35–40 minutes, until the custard is set and the top is lightly golden.
- While the casserole bakes, gently reheat the reserved caramel sauce in a saucepan or microwave until pourable.
- Slice and serve the casserole warm, drizzling each portion with the warmed caramel sauce.
Notes
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Creme brûlée French toast can be wrapped in the baking dish for freezing or you can transfer smaller portions of leftovers to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm leftovers in a 350ºF oven or in the microwave until heated through.
Crème Brûlée French Toast Casserole
Ingredients
Caramel Base & Sauce
- ¾ cup vegan butter 115 g
- 1 cup packed brown sugar 200 g
- 2 tablespoons maple syrup or corn syrup 30 mL
Bread Layer
- 1 large loaf French bread or brioche-style bread cut into 6 slices, each 1 inch thick – about 450 g
Custard Mixture
- 1 ½ cups canned coconut cream 360 mL
- 1 cup unsweetened almond milk or other plant milk – 240 mL
- ¼ cup cornstarch 32 g
- ¼ cup maple syrup 60 mL
- 2 teaspoons vanilla extract 10 mL
- 1 teaspoon brandy-based orange liqueur such as Grand Marnier or orange juice – 5 mL
- ¼ teaspoon sea salt 1.5 g
- ⅛ teaspoon turmeric optional, for colour – 0.5 g
Instructions
Prepare the Caramel Base
- In a small saucepan, melt all of the vegan butter over medium heat. Stir in the brown sugar and maple syrup (or corn syrup) until the sugar dissolves and the mixture is smooth, about 2–3 minutes.
- Pour half of the caramel mixture into the bottom of a greased 9×13-inch (23×33 cm) baking dish, tilting to coat evenly.
- Reserve the remaining half in a jar or bowl, cover, and refrigerate for serving later.
Assemble
- Slice off the crusts of the bread if desired, then arrange the bread slices in a snug single layer on top of the caramel in the baking dish.
- In a blender or mixing bowl, whisk together coconut cream, almond milk, cornstarch, maple syrup, vanilla, orange liqueur, salt, and turmeric (if using) until completely smooth and slightly thickened.
- Pour the custard mixture evenly over the bread, pressing gently with a spatula so the bread absorbs the liquid. Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes, or overnight.
Bake and Serve
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature for 20 minutes.
- Bake uncovered for 35–40 minutes, until the custard is set and the top is lightly golden.
- While the casserole bakes, gently reheat the reserved caramel sauce in a saucepan or microwave until pourable.
- Slice and serve the casserole warm, drizzling each portion with the warmed caramel sauce.
Notes
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Creme brûlée French toast can be wrapped in the baking dish for freezing or you can transfer smaller portions of leftovers to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm leftovers in a 350ºF oven or in the microwave until heated through.
Nutrition
Crème Brûlée French Toast Casserole https://jessicainthekitchen.com/creme-brulee-french-toast/ November 14, 2025
Warm spices mingle with tender vegetables, sweet golden raisins, briny olives, and chickpeas to make this Moroccan Cauliflower Tagine a flavourful and satisfying vegan dinner!
Moroccan food is known for its warmth—both in terms of actual heat (hello, harissa!) and also cozy spices like cinnamon and coriander. This Moroccan cauliflower tagine has both, making it fragrant and absolutely delicious! Serve it with couscous (or Herb & Veggie Fregola !) for a comforting vegan dinner perfect for brisk fall days.
Why I Can’t Get Enough of This Moroccan Tagine
Friends, I am so excited for you to give this cauliflower tagine a try! Here’s what makes it so fantastic.
- Fragrant and flavourful . Between the harissa, all those warm spices, sweet raisins, and salty green olives, this Moroccan tagine has layers of flavour—and it’ll make your kitchen smell amazing as it cooks too!
- A hearty meal . With cauliflower, onions, tomatoes, and chickpeas, this Moroccan tagine is a filling dinner, especially when you serve it over couscous.
- Tender roasted cauliflower . The cauliflower is roasted, which gives it a mellow, mildly nutty flavour and ensures that when the tagine is done, the florets are super tender.
Notes on Ingredients
Here’s what you’ll need for this vegan Moroccan tagine recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Tagine:
- Cauliflower – Cut or break this into florets.
- Red onion – When roasted, the red onions impart flavour into the cauliflower and the onions themselves get tender in the centre with crispy edges. So good!
- Olive oil
- Seasonings – Cumin seeds, ground turmeric, smoked paprika, salt, black pepper, coriander, and cinnamon.
- Yellow onion and garlic – Aromatics that, when combined with spices, make the sauce flavourful.
- Harissa paste – Harissa can vary in heat level from one brand to the next, so if you prefer your tagine to be more tame, add a smaller amount and then adjust to taste.
- Chickpeas – Drain and rinse these before adding them.
- Golden raisins – These get tender as they soak up the sauce and they add a welcome sweet balance to the dish.
- Green olives – I love Castelvetrano olives because they have a flavour that’s almost a little bit buttery, but “regular” green olives are fine too!
- Chopped tomatoes – You can use fire-roasted tomatoes for a subtle smokiness.
- Water
- Maple syrup – Or Date Syrup , if you prefer.
- Fresh parsley
- Toasted almonds – I love the crunch these add! For a nut-free alternative, use pepitas.
For Serving:
- Couscous – Cook this according to the package instructions.
- Tahini-yogurt sauce – Mix equal parts tahini and vegan yogurt with a squeeze of lemon juice and pinch of salt.
How to Make Moroccan Tagine With Cauliflower and Chickpeas
This visual guide shows you step-by-step how to make this cauliflower tagine at home.
Roast the cauliflower and onions.
- Roast the cauliflower. Toss the cauliflower and red onion with a tablespoon of oil and cumin seeds, turmeric, smoked paprika, salt, and black pepper. Roast in a 425ºF oven for 30 to 35 minutes, flipping at the halfway point, until the florets are tender and charred on the edges.
- Start the sauce . While the cauliflower roasts, warm the remaining oil in a large pan over medium heat. Cook the yellow onion for 8 to 10 minutes or until softened, then stir in the garlic, coriander, cinnamon, and harissa. Cook until fragrant.
Simmer the sauce.
- Simmer . Stir in the chickpeas, golden raisins, olives, tomatoes, water, maple syrup, and a pinch of salt and black pepper. Bring to a boil, then lower the heat and simmer uncovered for 10 minutes, stirring occasionally.
- Serve . Stir in the roasted cauliflower and red onions. Season to taste, then serve over couscous with tahini-yogurt sauce, parsley, and toasted almonds.
Tips and Variation Ideas
- Cut the cauliflower to even sizes . It’s hard not to have some little florets that break off, but the largest pieces should all be around the same size so they’re all tender when they’re done roasting.
- Make sure your spices are fresh . This is key to the best flavour! When you open the jars, you should be hit with a strong aroma. If not, your spices may have been sitting in the pantry a bit too long and they’re due for replacement.
- Swap out the raisins . Not a raisin fan? Swap in dried currants, dried cranberries, or sliced dried apricots.
- Make it without olives . Olives are another ingredient that can be polarizing! You can use capers instead for a similar brininess, or simply leave them out.
What to Serve With Tagine
Couscous is the most common accompaniment to Moroccan tagine, but it’s not your only option! You can serve it over Instant Pot Jasmine Rice or cooked quinoa , too. I also love pairing it with my Vegan Naan Recipe , kind of like a curry.
How to Store & Reheat Leftovers
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this Moroccan tagine for up to 3 months in a freezer bag or airtight container. Thaw in the fridge before reheating.
- To reheat : Warm up leftovers in a pan on the stovetop over medium heat or heat individual bowls in the microwave.
More Recipes With Cauliflower
- Cauliflower Steaks
- Orange Cauliflower
- Butter Cauliflower
- General Tso Cauliflower
Ingredients
For the Tagine
- 1 large cauliflower , cut into florets – about 2 lbs. / 900 g
- 1 medium red onion , cut into thick wedges (for roasting) – 150 g
- 2 tablespoons olive oil , divided – 30 mL
- 1 teaspoon cumin seeds , 2 g
- ½ teaspoon ground turmeric , 1 g
- 1 teaspoon smoked paprika , 2 g
- Salt and black pepper , to taste
- 1 medium yellow onion , chopped (for sauce) – 150 g
- 3 cloves garlic , minced – 9 g
- 1 teaspoon ground coriander , 2 g
- 1 teaspoon ground cinnamon , 2 g
- 1 tablespoon harissa paste , 15 g
- 1 14-ounce can chickpeas , drained and rinsed, 400 g
- ⅓ cup golden raisins , 50 g
- 100 grams pitted green olives , 3 ½ ounces
- 1 14-ounce can chopped tomatoes , 400 g
- 1 cup water , 240 mL
- 1 tablespoon maple syrup , 15 mL
- 1 small bunch fresh parsley , chopped – about ¼ cup / 15 g
- ¼ cup toasted almonds , roughly chopped – 30 g
For Serving
- Couscous , prepared according to package – about 2 cups cooked / 350 g
- Tahini-yogurt sauce , mix equal parts tahini and vegan yogurt with a squeeze of lemon juice and pinch of salt
Instructions
- Preheat the oven to 425°F (220°C). On a large baking sheet, toss the cauliflower florets and red onion wedges with 1 tablespoon olive oil, cumin seeds, turmeric, smoked paprika, salt, and black pepper. Roast for 30–35 minutes, turning halfway, until tender and charred on the edges.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the chopped yellow onion and cook for 8–10 minutes until softened. Stir in the garlic, coriander, cinnamon, and harissa paste, and cook for 1 minute until fragrant.
- Add chickpeas, golden raisins, olives, tomatoes, water, maple syrup, and a pinch of salt and black pepper. Stir well and bring to a boil. Lower heat and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Stir the roasted cauliflower and red onion into the sauce. Taste and adjust seasoning with more salt or pepper as needed.
- Spoon the tagine over couscous. Top with dollops of tahini-yogurt sauce, a sprinkle of chopped parsley, and the toasted almonds for crunch.
Notes
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze this Moroccan tagine for up to 3 months in a freezer bag or airtight container. Thaw in the fridge before reheating.
- To reheat : Warm up leftovers in a pan on the stovetop over medium heat or heat individual bowls in the microwave.
