This Overnight French Toast Casserole can be made the night before and refrigerated overnight (or at least 8 hours). The egg soaks into the bread and makes it almost like a caramel bread pudding after baking!
I could eat this for breakfast everyday and be perfectly happy. It’s a serious dilemma for me at restaurants deciding what to order for breakfast- waffles, pancakes, or French Toast. 9 out of 10 times I will go with the French Toast. My mom makes this version of it every year at Christmas- it’s perfect to make ahead and great for feeding crowds.
Dust with powdered sugar, serve with fresh fruit, drizzle with maple syrup- you can’t go wrong. Just make sure you scoop up some of that caramel goodness!
- 1 cup brown sugar
- 2 tbsp light corn syrup
- 1/2 cup butter
- 1/4 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 6 large eggs
- 1 cup milk
- 10 slices bread
- Bring the sugars, butter, corn syrup, and 1/2 tsp. cinnamon to a boil over medium heat in a small saucepan, stirring constantly.
- Remove from heat and pour into a greased baking dish.
- Slice the bread in half and arrange in the pan.
- In a large bowl, beat the eggs, milk, vanilla, and remaining cinnamon together.
- Pour the egg mixture evenly over the bread.
- Cover and refrigerate overnight.
- Remove from the refrigerator while preheating the oven to 350°.
- Bake uncovered for 30-35 minutes.