Syrup on the Bottom French Toast Casserole Recipe -
Syrup on the Bottom French Toast Casserole Recipe
  • READY IN 9+ hrs

Syrup on the Bottom French Toast Casserole

Recipe by  

"This is a make ahead brunch dish that makes its own syrup. Since it's made the day before, it's the perfect holiday recipe!"

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch casserole Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    9 hrs 10 mins


  1. Lightly grease a 9x13-inch casserole dish.
  2. Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
  3. Arrange bread slices atop the syrup layer in the casserole dish.
  4. Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
  5. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
  6. Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
  7. Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2013

I was hesitant to try this is as it had not yet been reviewed. The ingredients are ones everyone has on hand and its easy to prepare. The bread is the key and needs to be worked in to fit. This was the perfect consistency and had just a touch of sweetness. 10 mins to prep and exactly 45 minutes cooking time. Excellent recipe.

Most Helpful Critical Review
Apr 08, 2013

I made exactly as the recipe suggested. After 45 minutes as directed, it wasn't done. I cooked in 5 minute increments and after 20 additional minutes, still not done. I had to cut slice by slice per serving and finish cooking in the microwave. It was just ok. There are plenty of overnight french toast casseroles on this site that come out perfect. I won't make it again.


25 Ratings

Feb 03, 2013

I have tried several french toast casseroles on this site and they were always too sweet for our taste. Well I finally struck gold on this one.Did not change a thing either. Absolutely perfect! This will go into my repetoire for a make ahead company worthy breakfast casserole. Thanks so much for sharing.

May 18, 2013

I prepare this dish for our office staff according to recipe and it was perfect. One thing that I did in the morning after taking it out of the fridge was to let it stand at room temperature for about an hour before starting the baking process. I will definitely do it again.

Feb 24, 2013

I made this for my Bible study class this morning. It was delicious! I took syrup to go on it in case it needed it, but no extra syrup was needed.

Dec 31, 2013

Wow! My husband made this Christmas Eve while I made the egg casserole. We let it sit overnight in the fridge and (as one reviewer suggested) let it set out for an hour to get to room tempreture before we baked it Christmas morning. Everyone really enjoyed it (adults and children) and it went well with the egg casserole. It almost tastes like pecan pie. We did use potato bread because I couldn't find the bread the recipe called for at our local market and we used salted butter and light brown sugar, but those changes are minor, the recipe is great and a keeper! Thank you Rebecca for the recipe!

Dec 27, 2014

Perfect dish for Christmas brunch. Followed the recipe with some changes in amounts. When I began pouring the syrup into the baking dish, it just seemed like there was way too much, like the bread would be swimming in it. I only used about 2/3 of the syrup. I used sliced slightly stale french bread and the amount I had was way too much for a single layer, so I put two full layers of bread in the baking dish. I did add some cinnamon into the egg mixture. I followed others' advice and let the dish sit on the counter about 40" before baking it. The cooking time was spot on, the casserole wasn't soggy at all so next time I will cut back on the syrup quantity and use a double layer of bread again. Everyone just loved this dish and I will make it again and again! There was real maple syrup on the table, some used it, some didn't. Great stuff!

Dec 21, 2014

Made it for a teenagers' cast after party. There were about 6 breakfast casseroles on the table and this dish was scraped clean way ahead of the others. It is now our Xmas morning breakfast treat!


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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