Tuesday, April 3, 2012

Overnight French Toast Casserole by Heather Goodman

2 tablespoons corn syrup

1/2 cup butter

1 cup packed brown sugar
1 loaf Pepperidge Farm cinnamon swirl bread
6 eggs
1 1/2 cups of milk
1 tsp vanilla extract
1/4 tsp salt
9x13 baking dish
nonstick spray or something to grease the pan with

Grease 9x13 dish. Combine corn syrup, butter, and brown sugar in a small saucepan and simmer until sugar is melted. Pour into baking dish.

Place bread slices over the sugar-butter mixture (I do two columns, with bread slices in each column overlapping to fit them all in the pan). In a bowl, beat together eggs, milk, vanilla, and salt. Pour this mixture over the bread. Cover the dish and refrigerate overnight.

The next morning, preheat oven to 350. Uncover pan and bake for 45 minutes.

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