Description
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!
Ingredients
- 1 ½ cups dark brown sugar
- ¾ cup unsalted butter
- 6 tablespoons light corn syrup
- ½ cup whole milk
- ⅛ teaspoon salt
- 1 (1 pound) loaf challah bread, cut into 1/2-inch slices
- 2 ½ cups whole milk
- 4 large eggs, beaten
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 3 tablespoons white sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- 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 sugar is dissolved and syrup is smooth
- about 5 minutes. Pour syrup into the prepared casserole dish.
- Arrange bread slices atop 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 casserole dish.
- Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 9 hrs 10 mins
Servings: 12