Recipe by Rebecca P.
"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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1 1/2 cups
dark brown sugar
light corn syrup
1 (1 pound) loaf
challah bread, cut into 1/2-inch slices
2 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
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.
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.
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.
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Syrup on the Bottom French Toast Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 157
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