Instead of making brunch for your children, prepare this the night before. Additionally perfect for carrying because the syrup is already included.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons corn syrup
- ½ cup butter
- 1 cup packed brown sugar
- 1 (1 pound) loaf French bread, sliced
- 5 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9×13 inch casserole dish.
- Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
Nutrition Facts
| Calories | 723 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 241 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 15 g |
| Sodium | 947 mg |
| Sugars | 51 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Just delicious. I made this back in 2010 and finally I found the recipe again.
This is delicious! Made it exactly as recipe states and it’s fantastic. I don’t think it’s “too eggy”- that’s what French toast is to me. And the sweetness is perfect. As the recipe says, no syrup is needed. Thank you for sharing
So delicious that it just replaced our Christmas breakfast tradition of monkey bread!
My second time making this dish. Just like the first time-family of four loved it. Bread was crunchy on top and moist on the bottom and no syrup was needed. Changes: reduced the eggs by one (I don’t like “eggy” tasting foods) and added a tablespoon of cinnamon. Next time I think I’ll try reducing the brown sugar down to 3/4 c as it is quite sweet. This recipe will be written and passed to family members!
I have made this twice and it’s delicious. Today I made it with diced up cinnamon & raisin bagels which were a few days old. What a great way to use bagels that aren’t super fresh anymore! I used 4 bagels and added two more eggs, 1/2 cup more milk, a little more vanilla and added some cinnamon. When it bakes with the diced up bread, the top gets a little crunchy which is yummy and the dense bagels keep this from being too soggy. After I remove the dish from the oven, I immediately flip it upside down onto a platter. Thank you for the great recipe.
I followed the recipe and only made a couple of changes and have suggestions. I used maple syrup instead of corn syrup. I tore the bread into chunks (used a thick deli Italian bread) and left it out overnight. After putting sugar mixture in the bottom of the pan, I layered fresh blueberries on top of it. I added the bread and then poured the egg mixture over top. I highly recommend putting the bread in a separate bowl and pouring the egg mixture over it and then mix it all together before putting over blueberries. Some of the bread didn’t get any egg mixture. I turned the French toast over onto a platter and sprinkled with powdered sugar. Fantastic.
Prepared according to the directions. We enjoyed it, but it was a bit too sweet for me.
Great recipe. Lots of room for tweaking to make it your own. Just made it with apples, cinnamon, and a caramel drizzle on top.
Easy and delicious! No unusual ingredients, no heavy cream, but it has a rich custard texture. I did sprinkle cinnamon over the top and spread a small amount of butter on each slice and removed from refrigerator 30 minutes before baking. Forty- five minutes baking time was perfect
Served with cinnamon and fresh berries on top. Delicious!
This is a keeper! One of my Saturday brunch favourites!
Love this recipe! I have used it over and over. I use challah bread instead of French and do only the egg mixture.
Super yummy! I make caramel bread pudding sometimes and my son said it tastes like that. BUT, it was much easier to make!! Loved it!
For some reason I’m unable to take a picture,I let it soak only an hour,and I put only 1/2 a cup packed brown sugar,I wouldn’t say this is a breakfast but more of a egg custard dessert,I liked it,the kids liked it,easy,would totally make again!
As per one if the previous reviews, I sprinkled cinnamon on each layer of bread and added it in the eggs. I also cut the cream cheese in extra small pieces. I made it on Christmas Eve, it was perfect for Christmas Day breakfast. The homemade syrup was a hit!
This is a family favourite for Christmas morning. I have made it with both French toast and Texas toast. If making with Texas toast, both the amount of sauce and the space in a 9 x13 pan works best with 6 slices as they are so much larger than the French toast. I always use maple syrup instead of corn syrup and add about 1 tsp cinnamon to the milk mixture. It really wowed my visitors this morning!
I made this for Christmas morning, just sweet enough bit not too sweet. Everyone loved it!
I have made this for Christmas morning for years. I also pop a small baking pan with a single layer of pork sausage (not brown and serve, just regular link breakfast sausage) in the oven at the same time. And the night before, I cook up a pound of bacon in the oven, chill it, and warm it briefly in the morning. Add a fruit salad, and this is such an easy breakfast. My family always votes me down when I suggest maybe having something different, so that says a lot! Breakfast practically makes itself while we open gifts!
It might have been because we put maple syrup on also, but we found it to be quite sweet. That won’t stop me from making this again! I found that prep was easy and the pans were in the fridge quickly, so we made a double batch! What’s easier then waking up in the morning, preheat the oven, put pans in the oven, make coffee while it’s cooking. Before you know it, you’ve got hot coffee and French toast, it was as if it was my birthday!
Added lots of cinnamon as always. I made one with raspberry jam but they liked the one I added maple syrup to.
Made it, loved it, and look forward to making it again in the near future. Only thing missing was the corn syrup, and that’s because I didn’t have any and didn’t think it would be a big deal. It was great