Overnight French Toast Casserole by Mumpy

[BakerAunt]

Overnight French Toast Casserole
Submitted by mumpy on April 26, 2012 at 7:31 pm

Baked French toast, made the night before and baked in the morning
Yield: 12 servings

Grease a 9 x 13 pan.

In a saucepan, combine:
1 cup plus 2 TBS brown sugar
1/2 cup (1 stick) plus 1 TBS butter
1/4 cup dark corn syrup

Cook over medium heat, stirring constantly till bubbling (approximately 5 minutes).

Pour cooked sauce into prepared pan.

12 cups cubed Italian Bread (most of 1 loaf) (to measure this, just throw the cubed bread
into a measuring cup...do NOT pat it down orpack it in any way)

Spread the bread cubes evenly over the syrup in the pan.

Filling:
3 large eggs
2 cups milk
2 tsp vanilla
pinch salt

Combine well, pour over bread; cover and refrigerate for 8 to 12 hours.

Next morning:
Preheat oven to 350. Let casserole come to room temp while oven is heating.

Sprinkle top of bread/egg mix with cinnamon sugar, and drizzle with 3 TBS of melted butter.

Bake uncovered for 30 to 35 minutes, or till top edges of bread are just slightly crisped.

To serve - use a large spatula or spoon, cut the size piece wanted, and flip over onto plate, so that syrup topping shows.

(Some of the amounts are odd, because the original recipe called for an odd sized pan, and we've adapted this to our use....also, I've been meaning to try real maple syrup in place of the corn syrup in the topping, but just haven't done it yet.)

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