Wow! This one was a winner! The boys each had thirds! Normally with a breakfast casserole I’m left with a lot of leftovers. Not this time! Surprisingly the bread turned out perfect. Nice and soft on the inside with just a little bit of crunch on top. The caramel is awesome and makes it so you have no need for syrup. I found this recipe while I was stumbling and pinning. This recipe comes from eat.drink.smile. She said to bake for 50 minutes. For some reason I had to do 15 minutes more. The egg mixture wasn’t completely set for me.
- 1 cup packed light brown sugar
- ½ cup light-colored corn syrup
- ¼ cup butter
- Cooking spray
- 10 (1-oz) slices French bread (I used fresh French Bread. I cut it and froze it so it wouldn't go stale or go bad.)
- 2½ cups 1% low-fat milk (I used 2%)
- 1 Tbsp all-purpose flour
- 1½ tsp vanilla extract
- ¼ tsp salt
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon- Instead of using separate sugar and cinnamon, I used the pre-made store bought mix.
- Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.
- Arrange bread slices in a single layer over syrup in dish.
- Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350°.
- Combine granulated sugar and cinnamon. Sprinkle evenly over bread.
- Bake at 350° for 50 minutes or until golden. (Took me 15 minutes longer because egg mixture wasn't set.) Let stand for 5 minutes before serving.