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Syrup on the Bottom French Toast Casserole
Syrup on the Bottom French Toast Casserole
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
550 minutes
Holiday morning upside-down French toast casserole: Challah soaked in cinnamon egg batter, baked on syrup layer.
Ingredients:
  • 1.5 cups dark brown sugar
  • 0.75 cup unsalted butter
  • 6 tablespoons light corn syrup
  • 0.5 cup whole milk
  • 0.125 teaspoon salt
  • 1 (1 pound) loaf challah bread, cut into 1/2-inch slices
  • 2.5 cups whole milk
  • 4 large eggs, beaten
  • 1.5 teaspoons vanilla extract
  • 3 tablespoons white sugar
  • 1.5 teaspoons ground cinnamon
Instructions:
  • Grease a 9x13-inch casserole dish with a hint of oil.
  • In a saucepan over medium heat, melt together brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt. Stir constantly until the sugar is dissolved and the syrup is smooth, about 5 minutes. Transfer the syrup to the casserole dish.
  • Place the bread slices on top of the syrup layer in the casserole dish.
  • In a bowl, combine 2 1/2 cups of milk, eggs, vanilla extract, and 1/4 teaspoon of salt, whisk until smooth. Pour the milk mixture over the bread in a casserole dish. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C) and uncover the casserole dish by removing the plastic wrap.
  • Combine the white sugar and cinnamon in a small bowl, then generously sprinkle the mixture over the casserole before covering it with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Uncover and bake for an additional 25-30 minutes until casserole is fully cooked and eggs are firm. The casserole will be slightly syrupy, but will thicken as it cools.

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