Syrup on the Bottom French Toast Casserole

Syrup on the Bottom French Toast Casserole

Rebecca P. 2

"This is a make ahead brunch dish that makes its own syrup. Since it's made the day before, it's the perfect holiday recipe!"


9 h 10 m servings 381 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Lightly grease a 9x13-inch casserole dish.
  2. Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
  3. Arrange bread slices atop the syrup layer in the casserole dish.
  4. Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
  5. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
  6. Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
  7. Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.
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  1. 25 Ratings


I was hesitant to try this is as it had not yet been reviewed. The ingredients are ones everyone has on hand and its easy to prepare. The bread is the key and needs to be worked in to fit. This ...

I have tried several french toast casseroles on this site and they were always too sweet for our taste. Well I finally struck gold on this one.Did not change a thing either. Absolutely perfect! ...

I prepare this dish for our office staff according to recipe and it was perfect. One thing that I did in the morning after taking it out of the fridge was to let it stand at room temperature for...

I made exactly as the recipe suggested. After 45 minutes as directed, it wasn't done. I cooked in 5 minute increments and after 20 additional minutes, still not done. I had to cut slice by slice...

I made this for my Bible study class this morning. It was delicious! I took syrup to go on it in case it needed it, but no extra syrup was needed.

Wow! My husband made this Christmas Eve while I made the egg casserole. We let it sit overnight in the fridge and (as one reviewer suggested) let it set out for an hour to get to room tempreture...

Perfect dish for Christmas brunch. Followed the recipe with some changes in amounts. When I began pouring the syrup into the baking dish, it just seemed like there was way too much, like the bre...

Made it for a teenagers' cast after party. There were about 6 breakfast casseroles on the table and this dish was scraped clean way ahead of the others. It is now our Xmas morning breakfast trea...

Made this recipe for a New Year's brunch. I cooked everything a head and froze it until I was ready to use it. I defrosted it in the fridge and let it come to room temp before re-heating. It was...