Description
This is not your typical French toast casserole. The caramel on the bottom is absorbed into the bread overnight and cooks to perfection. One of my most requested recipes!
Ingredients
- 1-½ cup Brown Sugar, Firmly Packed
- 1 cup Butter, Divided
- ⅓ cups Light Corn Syrup
- 1 loaf French Bread, Cut Into Cubes
- 4 Eggs, Beaten
- 2-½ cups Whole Milk Or Half-and-Half
- 1 Tablespoon Vanilla
- 3 Tablespoons Sugar, Divided
- 3 teaspoons Cinnamon, Divided
- ¼ teaspoons Salt
Preparation
Combine brown sugar, 3/4 cup of butter and corn syrup in a medium saucepan; cook over medium heat, stirring constantly for 5 minutes or just until mixture is bubbly. Do not continue cooking, or your caramel will harden.
Pour syrup evenly into a lightly greased 13 x 9 casserole pan. Arrange bread cubes over the top of the syrup.
Combine eggs, milk, vanilla, 1 Tablespoon sugar, 1 teaspoon cinnamon and salt; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours.
Combine remaining sugar and cinnamon, stir well. Sprinkle evenly over the soaked bread. Drizzle the remaining 1/4 cup of melted butter over the bread.
Cover with foil and bake at 350ºF for 45-50 minutes or until bubbly, taking off the foil the last 15 minutes of baking time to allow it to brown a little on top. Serve immediately.
