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French Toast Breakfast Casserole – Syrup on the Bottom Version (The Hillbilly Housewife) Recipe

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This recipe for French Toast Breakfast Casserole – Syrup on the Bottom Version (The Hillbilly Housewife) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs, beaten
6 tablespoons light corn syrup
3/4 cup butter
1 1/2 cups brown sugar
1/2 cup milk
1/8 teaspoon salt
1 lb challah bread, cut into 1/2” slices
2 1/2 cups milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
3 tablespoons white sugar
Directions:
Directions:
Grease a 9x13 casserole dish. In a medium saucepan over medium heat, combine the butter, corn syrup, brown sugar, 1/8 teaspoon salt and ½ cup milk. Stirring constantly, cook until the sugar has dissolved and syrup is smooth (approximately 5 minutes). Now, pour the syrup into the greased casserole dish. On top of the syrup layer in the baking dish, arrange the bread slices on top. In a bowl, whisk eggs, 2 ½ cups milk, ¼ teaspoon salt and vanilla. Pour this mixture over the bread. Cover the casserole dish with plastic wrap and refrigerate overnight or for at least 8 hours. Preheat oven to 350. In a bowl, mix together the cinnamon and white sugar and sprinkle over the mixture in the baking dish. Now cover with aluminum foil. Bake for 20 minutes and remove the foil. Continue baking until the eggs are set and the casserole is cooked through (approximately 30 minutes). Let cool until the syrup starts to thicken and then serve immediately.

 

 

 

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