Need an easy idea for a warm, cozy Sunday brunch? Then look no further than Sally’s Baking Addiction delicious Overnight French Toast recipe! This recipe can be found in Sally’s first cookbook, “Sally’s Baking Addiction” which I highly recommend. The casserole comes together in just a few minutes and in the morning all you have to do is pop it right into the oven. In just 45 minutes you will have a hot, hearty breakfast on the table.
What I absolutely love about this recipe is that you first coat the bottom of the baking dish with a thick, sticky, sweet caramel sauce. When the casserole is ready to be served the caramel sauce serves as a delicious, sweet topping to each serving of french toast, you do not need any syrup or additional butter. I like to plate each serving, drizzle with the caramel sauce and dust with powdered sugar. It makes for a beautiful presentation and is ready to eat with no fuss!
The other nice thing about this recipe is that you can change up the flavor profile by adding in different flavored extracts such as rum or almond. You can also try layering in some fresh fruit, I personally love cinnamon apples but you can use anything from peaches to cranberries to pineapple. Try out different combinations until you find something you love. The casserole is best when served right from the oven however, you can re-warm leftovers just take note that it will not have the same texture. Enjoy!
- 3 tbs light corn syrup
- 1 1/2 cups (200g) dark brown sugar
- 3/4 cup (1.5 sticks) salted butter
- 1-2 loves Challah bread cut into 12 thick slices, day old or stale is best
- 5 large eggs, beaten
- 1 tbs pure vanilla extract
- 1 1/2 cups (360ml) milk
- 1 tsp ground cinnamon
- Powdered sugar for dusting, optional
At night – Heat the corn syrup, brown sugar and butter together in a small saucepan over medium heat. Remove from the heat once the butter is melted. Spread into a 9X13 baking dish.
Layer the thick sliced challah bread on top of the brown sugar mixture. Set aside.
Whisk the eggs, vanilla, milk and cinnamon together in a large bowl. Pour evenly over the bread. Cover tightly and chill in the refrigerator for at least 8 hours or overnight.
In the morning – Preheat the oven to 350ºF. Cover the casserole tightly in foil and bake for 45 minutes or until the bread is cooked through.
To serve – Plate and drizzle with the warm caramel sauce and dust with powdered sugar.