I used challah bread with crust, and baked it covered with foil until the last 20 minutes. The trick to keeping the syrup from candying/burning is to bake it in a "bain marie." It turns out perfectly as it should be: custard like french toast in pure buttery, syrupy sweetness. **** Bain Marie (water bath) A cooking method where "one container with food to be cooked is placed in another, larger pan containing water... This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards..."

Yum yum , I have a sweet tooth and this recipe saticfied it .My kids loved it too, I sprinkled cinammon on top on the morning before baking .Thank you for sharing this recipe

My version is ever so slightly different in ingredient amounts. 2 Tbl lt corn syrup, 1 stick butter, 1/2 cup lt brown sugar, 1 loaf sliced bread (crust on) 6 eggs 1 1/2 Cup milk 1 tsp vanilla and 1/4 tsp salt. It has become a "mandatory" covered dish for our office Christmas breakfast, and for my family for Christmas morning. We love it....also can serve with sliced bananas or chopped walnuts or pecans but we like it plain best of all.

No one liked the syrup. The bread was also too soft

Similar to creme brulee french toast, but with milk instead of half and half. I like the fact it feels healthier because of the lighter ingredients. I didn't overnight it but it still worked.

AWESOME! I used regular store bought sliced bread and removed the crusts. For the egg mixture I used farm fresh eggs but reduced the milk a tad to a little over a cup. I added cinnamon and nutmeg as well. Also I didn't let the syrup mixture simmer I just melted the butter with the sugar and used PAM on the dish first...a MUST with this dish. A new favourite - very fattening but very good!

The carmel was good but it used so many eggs that it was like a mushy custard or something, it was like wet bread.

This was awesome!! I followed the recipe exact, except using a little bit larger slices of cinniman-swirled bread and it was perfect! The sauce was perfectly crunchy and gooey- my husband still needed maple syrup, but not me. This is my NEW Night-Before-Christmas recipe.

I'm in a quandary over this recipe. While the taste is unique and not unpleasant, it would best be described as a caramel breakfast custard as apposed to a "french toast". These are the things that I think make the best casserole. Use substantial bread, like a pan french loaf (crust on or off doesn't seem to make much difference). I have added chopped pecans over the caramel and prefer it this way. As per the recipe - I don't simmer the caramel - but just melt the sugar and butter together until well melted, then your caramel won't candy and crystalize on you. I have also thought that maybe next time I would make in individual ramekins and serve individually. This recipe definately has potentential.

Thought this would go over better with my kids but they couldn't stand it. I had to cook mine a lot longer than the recipe said to do. My husband and I liked the caramel flavor a great deal and think this would be nice for a brunch.

Wonderful and quick weekday, weekend, or holiday breakfast. Top (corn syrup, brown sugar, and butter) are same ingredients for caramel corn topping. Really good!!!

This recipe was a 'hit' at school for our teacher's breakfast. The second time I made it, I was more careful with the syrup mixture to make sure it didn't boil and that way it didn't get so hard and chewy. I sprayed my glass dish with pam and it did not stick. I also added a dash or two of cinnamon to the egg mixture and it was excellent. Definitely a quick and easy dish to make and very easy to increase or decrease the size!!

I made this for New Years day breakfast for a bunch of party goers and everyone loved it. It was very easy to make, although I did not trim the crust of the bread.

Easy to make and everyone loved it at my brunch! I used crustless bread and because I could make it the night before it was very easy!

Very good and easy breakfast recipe. I will work to improve the syrup mixture next time I make this one.

This is fantastic. Great even with crusts left on the bread. Try variations using cinnamon toast or fruit.

I don't think i'll repeat this recipe. It was extremely sweet, that's why kids like it!