For this French toast casserole, you layer the syrup, bread and milk-egg batter in a baking dish the night before. In the morning, just bake and serve for a time-saving breakfast everyone can enjoy.
INGREDIENTS (for 8 servings):
- 2 tablespoons light corn syrup
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 (1 pound) loaf unsliced white bread, with crust trimmed
- 5 eggs
- 1 1/2 cups milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
Slice bread into 12-16 slices; place over the syrup. Layer as needed.
Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
Cut into squares. Invert and serve.