A baked French toast that makes it's own syrup. You prepare it the night before then bake it in the morning. Great for a crowd at breakfast like a sleepover party or before heading up to the slopes!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

443.9 calories; 9.9 g protein; 62.2 g carbohydrates; 150.4 mg cholesterol; 614.4 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/01/2005
This recipe was a 'hit' at school for our teacher's breakfast. The second time I made it I was more careful with the syrup mixture to make sure it didn't boil and that way it didn't get so hard and chewy. I sprayed my glass dish with pam and it did not stick. I also added a dash or two of cinnamon to the egg mixture and it was excellent. Definitely a quick and easy dish to make and very easy to increase or decrease the size!! Read More
(110)

Most helpful critical review

Rating: 2 stars
12/20/2003
I don't think i'll repeat this recipe. It was extremely sweet that's why kids like it! Read More
(19)
82 Ratings
  • 5 star values: 54
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
05/01/2005
This recipe was a 'hit' at school for our teacher's breakfast. The second time I made it I was more careful with the syrup mixture to make sure it didn't boil and that way it didn't get so hard and chewy. I sprayed my glass dish with pam and it did not stick. I also added a dash or two of cinnamon to the egg mixture and it was excellent. Definitely a quick and easy dish to make and very easy to increase or decrease the size!! Read More
(110)
Rating: 5 stars
07/11/2003
Don't waste your time or ingredients on this. I followed the recipe exactly as directed and couldn't eat it. It was soggy and looked like a sponge that needed to be wrung out. Besides that the pan was a PAIN to clean! The syrup mixture hardened up so fast and needed a chisel to break it apart! Read More
(86)
Rating: 5 stars
04/11/2003
I had my two grandkids my sister-in-law and my brother-in-law all here for the weekend and was looking for something quick and easy to serve for Sunday breakfast that would please all. Well this recipe fit the bill. I made the french toast exactly as the recipe called for but i used regular store bought sliced cracked wheat bread instead of the unsliced white bread. I also buttered the baking dish before putting any ingredients in it. Everyone loved it and my sister-in-law took the recipe home with her to try it herself. I was hoping to see how any leftovers would reheat in the microwave but needless to say there wasn't a scrap left to reheat. I will definitely make this again and thank you for making our Sunday morning so enjoyable. Read More
(73)
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Rating: 4 stars
12/19/2003
This is a good recipe an alternative to egg casseroles however I would recommend covering the casserole with foil wrap during cooking. I used challah bread and cut into thick slices and the top/bottom was crusty and hard. Read More
(43)
Rating: 5 stars
12/30/2008
I thought this recipe was fabubous! I loved the syrup! However I did make a few modifications. I added 1 tsp. each of cinnamon and nutmeg. I sprayed the bottome of a glass 9"x13" pan w/cooking spray. I let the syrup mixture come to a boil before I poured it into the pan. I layered sliced french bread crust on over the syrup and then poured the milk egg mixture over that. I let it sit covered overnight in the fridge. The next morning I placed the glass pan containing the french toast into a metal pan filled with 1/2" of water. I baked it in the oven covered for 30 min. I then uncovered the dish and baked it for an additional 20 min. It came out fantastic! The caramel syrup didn't stick to the pan at all and the bread was lightly toasted on top. This is one of my favorite new recipies and I know I'll make it again and again. Read More
(33)
Rating: 5 stars
12/19/2003
This is fantastic. Great even with crusts left on the bread. Try variations using cinnamon toast or fruit. Read More
(20)
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Rating: 2 stars
12/19/2003
I don't think i'll repeat this recipe. It was extremely sweet that's why kids like it! Read More
(19)
Rating: 4 stars
02/15/2008
I used challah bread with crust and baked it covered with foil until the last 20 minutes. The trick to keeping the syrup from candying/burning is to bake it in a "bain marie." It turns out perfectly as it should be: custard like french toast in pure buttery syrupy sweetness. Bain Marie (water bath) A cooking method where "one container with food to be cooked is placed in another larger pan containing water... This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards..." Read More
(17)
Rating: 4 stars
01/13/2005
I made this for New Years day breakfast for a bunch of party goers and everyone loved it. It was very easy to make although I did not trim the crust of the bread. Read More
(17)