Syrup-Bottom French Toast Casserole: An Overnight Delight

Ingredients

• 0.5 cup whole milk
• 1.5 cups dark brown sugar
• 0.75 cup unsalted butter
• 6 tablespoons light corn syrup
• salt as needed
• 1 (1 pound) loaf challah bread, cut into 1/2-inch slices
• 4 large eggs, beaten
• 1.5 teaspoons vanilla extract
• 3 tablespoons white sugar
• 1.5 teaspoons ground cinnamon

Instructions

1. Grease a 9x13 inch baking dish lightly.
2. In a saucepan over medium heat, mix 1/2 cup whole milk, brown sugar, butter, corn syrup, and 1/8 teaspoon salt, stirring constantly until the sugar dissolves and the syrup becomes smooth, about 5 minutes. Pour this syrup into the prepared baking dish.
3. Place bread slices evenly over the syrup layer.
4. In a bowl, whisk together the remaining 2 1/2 cups milk, eggs, vanilla, and the remaining 1/4 teaspoon salt. Pour the mixture over the bread. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Preheat your oven to 350 degrees F (175 degrees C). Take the casserole out of the refrigerator and remove the plastic wrap.
6. In a small bowl, mix white sugar and cinnamon, then sprinkle the mixture evenly over the casserole. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the casserole is fully cooked and the eggs are set, approximately 25 to 30 minutes. Expect the casserole to be syrupy initially, but it will thicken as it cools.

Nutrition

• Calories: 382 kcal
• Fat Content: 17 g
• Fiber Content: 1 g
• Sugar Content: 27 g
• Sodium Content: 320 mg
• Protein Content: 8 g
• Cholesterol Content: 118 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g