Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.

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  • Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.

  • The next morning, preheat oven to 350 degrees F (175 degrees C).

  • Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

Nutrition Facts

723 calories; protein 19.5g 39% DV; carbohydrates 104g 34% DV; fat 26.5g 41% DV; cholesterol 240.7mg 80% DV; sodium 946.9mg 38% DV. Full Nutrition
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Reviews (219)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2005
This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing i would strongly suggest is to add CINNAMON to the egg mixture....what's french toast without cinnamon?! Read More
(281)

Most helpful critical review

Rating: 3 stars
10/03/2004
A bit too sweet. I had the bread in the fridge for about 10 hours (overnight) and it was too soggy. Next time I'll cut the sugar back and leave in fridge for an hour. Read More
(173)
272 Ratings
  • 5 star values: 181
  • 4 star values: 57
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 7
Rating: 5 stars
02/24/2005
This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing i would strongly suggest is to add CINNAMON to the egg mixture....what's french toast without cinnamon?! Read More
(280)
Rating: 5 stars
12/28/2004
Yhis is excellent and so easy. I made 2 for Christmas morning - one with cinnamon raisin bread and one with cranberry orange bread They were both delicious - not a crumb left. This will be a new tradition for holiday brunches! Read More
(226)
Rating: 3 stars
10/03/2004
A bit too sweet. I had the bread in the fridge for about 10 hours (overnight) and it was too soggy. Next time I'll cut the sugar back and leave in fridge for an hour. Read More
(173)
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Rating: 5 stars
06/12/2008
Simple and Fantastic. My husband visited Alaska and told me about the BEST overnight french toast he had and bought me the recipe back from the cook:) The recipe is exactly the same except I invert the pan when it is done cooking onto a serving platter and the syrup/sauce doesn't cause it to harden in the pan and it looks pretty to present dusted with powder sugar and toasted coconut. I have make this about 25 times for company and holidays a MUST to eat!!! Thanks Read More
(138)
Rating: 3 stars
04/28/2003
I've been looking for a good "soak overnight bake in the morning" French toast recipe. It was very convenient to simply pop it in the oven and the tops of the slices browned and crisped very nicely. However the lower half of every slice was a soggy mess. The butter and brown sugar layer at the bottom tasted great a nice alternative to serving with syrup but I would cut the amounts by half next time. Also I'd leave out at least one egg. I substituted maple syrup for the corn syrup for a richer flavor. I didn't care for this recipe that much but the four guys I live with all gave it rave reviews...go figure! So we'll probably try it again with a few modifications. Read More
(114)
Rating: 4 stars
11/27/2005
I followed the recipe pretty exactly and it was good but it does harden fast in the pan. The thickness and stickiness of the caramel sauce made it hard to eat the last few bites (as it cooled a little). This was good but there are recipes for similar dishes that I enjoy much more on this site. Read More
(64)
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Rating: 5 stars
02/13/2004
This tastes great. But don't let it cool in the pan too long. The bottom will turn rock hard after about and hour or two. Read More
(52)
Rating: 5 stars
12/25/2007
Normally after we open our gifts on Christmas morning we grab a quick bite and then rush around getting ready to spend the day with family and friends. To my hubby and children's delight I made an executive decision to have Christmas at home. Everyone asked me to make a huge breakfast and this recipe was part of my menu. I can't tell you how much this was loved! I used challah bread only soaked for about an hour and a half didn't use the corn syrup added lots of cinnamon and because I had it around for the holiday I replaced the milk with eggnog. Once done I turned the casserole upside down onto a dish. The caramalized sauce ran all down the sides and looked really pretty. Thanks Sarah for a great recipe that didn't even taste like french toast; more like a very yummy gooey pastry. Delicious! Read More
(48)
Rating: 5 stars
01/03/2011
I found this recipe after I couldn't find my mother's recipe for Skiiers French Toast....I love this recipe! There were many complaints about this recipe but I didn't have any problems. Here are some things I did do that weren't clear in the directions....I used the whole loaf of bread making a double layer. I doubled the syrup recipe pouring most of it on the bottom and a little in between layers but not using all of it just in case it would be too sweet. I did not time the baking I just kept checking on it while the kids opened their Christmas presents but I really don't think it took too much time....maybe a little over the recommended 45 minutes. I just watched it till the top started to brown. It was not mushy or too sweet...I really think it was just right. I did use a Pampered Chef stoneware baking dish maybe that's why I didn't have any problems with the syrup getting hard after it cooled. I hate to say it but I like this recipe better than my mom's! Read More
(43)
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