Syrup on the Bottom French Toast Casserole

Breakfast Casserole - Breakfast and Brunch

This is a make ahead brunch dish that makes its own syrup. Since it's made the day before, it's the perfect holiday recipe!

Syrup on the Bottom French Toast Casserole

Brief

Prep 20 mins

Cook: 50 mins

Additional: 8hrs

Total: 9hrs10 mins

Servings: 12

Yield: 1 9x13-inch casserole

Syrup on the Bottom French Toast Casserole

Ingredients

1 ½ cups dark brown sugar

¾ cup unsalted butter

6 tablespoons light corn syrup

½ cup whole milk

⅛ teaspoon salt

1 (1 pound) loaf challah bread

cut into 1/2-inch slices

2 ½ cups whole milk

4 large eggs

beaten

1 ½ teaspoons vanilla extract

¼ teaspoon salt

3 tablespoons white sugar

1 ½ teaspoons ground cinnamon

Easter Breakfast Casserole

Breakfast and Brunch

Directions

Step 1

Lightly grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Nutritional Information

Syrup on the Bottom French Toast Casserole

Servings Per Recipe:12

Calories: 381.5

% Daily Value *

Protein: 7.8g 16%

Carbohydrates: 50.1g 16%

Dietary Fiber: 1g 4%

Sugars: 27.1g

Fat: 17.4g 27%

Saturated Fat: 9.5g 48%

Cholesterol: 117.9mg 39%

Vitamin A Iu: 578.6IU 12%

Niacin Equivalents: 3.9mg 30%

Vitamin B6: 0.1mg 5%

Folate: 51.2mcg 13%

Calcium: 135.7mg 14%

Iron: 1.6mg 9%

Magnesium: 17.5mg 6%

Potassium: 182.8mg 5%

Sodium: 319.6mg 13%

Thiamin: 0.2mg 20%

Calories From Fat: 156.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.