Overnight Syrup-On-The-Bottom French Toast
Overnight Syrup-On-The-Bottom French Toast is a delightful breakfast casserole that redefines your morning routine. Imagine waking up to the sweet smell of homemade syrup infused into soft challah bread, ready to be devoured! This make-ahead recipe allows you to prep everything the night before, ensuring a stress-free morning, perfect for family gatherings or cozy brunches. With a luscious syrup layer at the bottom and a fluffy top layer, this dish will surely impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves eight
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups dark brown sugar
- 1 1/2 cups unsalted butter, softened
- 1/3 cup corn syrup
- 1/2 cup whole milk
- 1 pound challah bread, sliced
- 4 large eggs
- 2 1/2 cups whole milk
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 to 4 tablespoons granulated sugar
Instructions
- Spray a 9×13-inch casserole dish with cooking spray.
- In a medium saucepan, combine brown sugar, butter, corn syrup, milk, and salt. Bring to a boil while stirring; pour into the prepared dish.
- Arrange sliced challah snugly in the dish over the syrup.
- In a large bowl, whisk together eggs, milk, cinnamon, vanilla, and salt until smooth. Pour evenly over bread slices.
- Cover with foil and refrigerate overnight.
- The next day, bake in a cold oven set to 350°F for about 40 minutes covered and an additional 40 minutes uncovered until golden.
Nutrition
- Serving Size: 1 slice (around 150g)
- Calories: 430
- Sugar: 38g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg