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Every now and then a recipe comes together in the most delightful, roundabout way. This one began with Gus Gus (Owner Kristen Denton) , one of the lucky wheel-spin winners from my LOOK OF LOVE – Dog in the Kitchen photo contest. His sweet face and kitchen supervising spirit inspired the illustration, and before I knew it, the comment section on my SANDRA MILLER STUDIO Facebook page was buzzing with recipe ideas and suggestions to match the art.
What followed was a little culinary adventure in my kitchen. I started with the idea of a rich French toast bake, then borrowed the caramelized magic of crème brûlée, and added the cozy comfort of a bread pudding. From there it became a bit of my favorite cooking style — the “little of this, little of that” method — adjusting, tasting, and layering flavors until everything felt just right.
CLICK PHOTO to view the mouth-watering short video!
The result was pure decadence: custardy, golden, and slightly crisp on top, with that dreamy bread-pudding softness underneath. It was an instant success and disappeared faster than expected.
One important note — don’t skip the final sauce drizzle. That splash of half-and-half perfection ties everything together and melts into the warm casserole, pulling all the flavors into one silky finish.
Another happy discovery? This dish freezes beautifully when sliced, making it easy to save a few indulgent portions for later. And the leftovers straight from the refrigerator are a treat all their own — the texture changes completely, becoming dense, creamy, and almost dessert-like compared to the warm, gooey version fresh from the oven.
Just another delicious little kitchen story, inspired by a special heARTdog, heartfelt artwork, and a wonderful community of fellow dog and food lovers.
CREME BRULEE FRENCH TOAST BAKE – ALA GUS GUS
START WITH SLIGHTLY STALE BREAD
1 loaf firm white bread, brioche, challah or country-style bread cut into 2″ cubes
CARAMEL SAUCE
- ½ cup butter
- 1 cup packed brown sugar
- 2 tbsp maple syrup, OR corn syrup
- 1 tsp vanilla extract
THE CUSTARD
- Beat 5 eggs with the ingredients below:
- 1 ½ cups heavy cream, OR half and half
- 1 tsp vanilla
- 1 tsp Grand Marnier liqueur or more vanilla
ASSEMBLE THE GOODNESS
- In a saucepan, melt the sauce ingredients over moderate heat.
- Stir until smooth and starting to bubble.
- Pour an even layer into a 9×13″ baking dish or similar
- Arrange bread cubes on top of the caramel sauce so each cube contacts the caramel.
- Pour all the custard mix over the bread to completely cover
- Let sit covered with plastic wrap or a lid in the fridge overnight or for 6 hours or so
BAKE the next morning in a preheated 350° oven for 40-50 minutes till puffed and golden brown and not runny in the center . Allow to cool 10 minutes. Serve each slice with the caramel facing up on top
FINISH– Drizzle with a mixture of 2 parts half and half, 1 part maple syrup. Add a dash of Bourbon for fun
BONE Appétit my friends! If you try this recipe, leave FEEDback in the comments below
Sandra, Ihana and Soot!
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