Syrup on the Bottom French Toast Casserole
This delightful French toast casserole features a sweet syrup layer at the bottom that infuses the bread with delicious flavor as it bakes. Perfect for brunch or a special breakfast, it can be prepared the night before and is sure to impress your guests.
Equipment
- 1 9x13 inch baking dish
- 1 whisk
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil
- 1 oven
Ingredients
- 1 cup maple syrup
- 1 loaf French bread about 16 ounces, cut into 1-inch cubes
- 8 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar optional, for sweetness
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the maple syrup into the bottom of a 9x13 inch baking dish, spreading it evenly.
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, salt, and sugar (if using) until well combined.
- Place the cubed French bread evenly over the syrup in the baking dish.
- Pour the egg mixture over the bread cubes, ensuring all pieces are soaked. Gently press down on the bread to submerge it fully.
- Cover the dish with aluminum foil and refrigerate for at least 1 hour or overnight for the best results.
- Bake the casserole covered for 30 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden brown and slightly crispy.
- Allow the casserole to cool for a few minutes before serving. Serve warm, optionally with additional syrup or powdered sugar.
Notes
For added flavor, consider adding blueberries or chopped pecans between the bread layers.
This casserole can be made the night before and refrigerated until ready to bake. Just allow it to sit at room temperature for about 15 minutes before placing it in the oven.
Leftover casserole can be stored in the refrigerator and reheated in the microwave for a quick breakfast treat.