Syrup-on-the-Bottom French Toast Casserole
Course: EggsCuisine: EuropeanPrep Time
20 mins
Cook Time
50
minutesAdditional Time
8
minutesTotal Time
9 hrs 10 mins
Servings
12
Yield
1 (9×13-inch) casserole
Ingredients
1 ½ cups — dark brown sugar
¾ cup — unsalted butter
6 tablespoons — light corn syrup
3 cups — whole milk, divided
undefined — salt as needed
1 (1 pound) loaf — challah bread, cut into 1/2-inch slices
4 large — eggs, beaten
1 ½ teaspoons — vanilla extract
3 tablespoons — white sugar
1 ½ teaspoons — ground cinnamon
Directions
- Lightly grease a 9×13-inch casserole dish.
- Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat. Cook, stirring constantly, until sugar dissolves and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
- Arrange bread slices over the syrup in the casserole dish.
- Whisk remaining 2 1/2 cups milk, eggs, vanilla, and 1/4 teaspoon salt in a bowl. Pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar and cinnamon together in a small bowl. Sprinkle mixture over casserole.
- Cover with foil and bake in the preheated oven for 20 minutes. Remove foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy and should thicken as it cools.
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