Breakfast

Overnight French Toast

1 ½ cups brown sugar

¾ cup butter

6 tbsp light corn syrup

½ cup whole milk

1/8 tsp salt

1 loaf French Bread, sliced

2 ½ cups whole milk

4 large eggs, beaten

1 ½ teaspoons vanilla

¼ tsp salt

Lightly grease a 9×13-inch casserole dish.

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 the sugar dissolves and the mixture is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.

Arrange bread slices on top of the syrup layer in the casserole dish.

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.

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the casserole dish and cover with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove the aluminum foil and continue baking until the casserole is cooked through and the eggs are set, about 25 to 30 minutes more. The casserole will be syrupy but should thicken as it cools.