This make-ahead French toast casserole recipe features a syrup layer on the bottom that caramelizes as it bakes, adding a rich sweetness to every bite.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
382 Calories
Recipe Instructions
Step 1
Lightly grease a 9x13-inch baking dish.
Step 2
Combine 1/2 cup whole milk, brown sugar, butter, corn syrup, 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 baking dish.
Step 3
Arrange bread slices over syrup.
Step 4
Whisk remaining 2 1/2 cups milk, eggs, vanilla, and remaining 1/4 teaspoon salt in a bowl; pour over bread. Cover baking dish with plastic wrap; refrigerate 8 hours to overnight.
Step 5
Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator; uncover.
Step 6
Combine white sugar and cinnamon in a small bowl; sprinkle over casserole. Cover baking dish with aluminum foil.
Step 7
Bake in the preheated oven for 20 minutes. Remove foil; 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.
Ingredients
3 tablespoons white sugar
6 tablespoons light corn syrup
4 large eggs, beaten
salt as needed
1.5 teaspoons vanilla extract
1.5 teaspoons ground cinnamon
0.75 cup unsalted butter
0.5 cup whole milk
1.5 cups dark brown sugar
1 (1 pound) loaf challah bread, cut into 1/2-inch slices
