Name: Syrup on the Bottom French Toast Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Dark brown sugar - 1 ½ cups; Unsalted butter - ¾ cup; Light corn syrup - 6 tablespoons; Whole milk - ½ cup; Salt - ⅛ teaspoon; Challah bread, cut into 1/2-inch slices - 1 (1 pound) loaf; Whole milk - 2 ½ cups; Eggs, beaten - 4 large; Vanilla extract - 1 ½ teaspoons; Salt - ¼ teaspoon; White sugar - 3 tablespoons; Ground cinnamon - 1 ½ teaspoons

Syrup on the Bottom French Toast Casserole

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Syrup on the Bottom French Toast Casserole

1. Dark brown sugar - 1 ½ cups

2. Unsalted butter - ¾ cup

3. Light corn syrup - 6 tablespoons

4. Whole milk - ½ cup

5. Salt - ⅛ teaspoon

6. Challah bread, cut into 1/2-inch slices - 1 (1 pound) loaf

7. Whole milk - 2 ½ cups

8. Eggs, beaten - 4 large

9. Vanilla extract - 1 ½ teaspoons

10. Salt - ¼ teaspoon

11. White sugar - 3 tablespoons

12. Ground cinnamon - 1 ½ teaspoons

How to cook deliciously - Syrup on the Bottom French Toast Casserole

1. Stage

Lightly grease a 9x13-inch casserole dish.

2. Stage

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 is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.

3. Stage

Arrange bread slices atop the syrup layer in the casserole dish.

4. Stage

Whisk 2 1/2 cups milk, eggs, vanilla extract, 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.

5. Stage

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.

6. Stage

Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.

7. Stage

Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.