Syrup on the Bottom French Toast Casserole

Ingredients

• 3 cups whole milk , divided
• 1.5 cups dark brown sugar
• 0.75 cups unsalted butter
• 6 tablespoons light corn syrup
• 0.38 teaspoons salt , divided
• 1 loaf challah bread , 1 pound
• 4 large eggs , beaten
• 1.5 teaspoons vanilla extract
• 3 tablespoons white sugar
• 1.5 teaspoons ground cinnamon

Instructions

1. 1

   Lightly grease a 9x13-inch baking dish.

2. 2

   Combine 1/2 cup whole milk, brown sugar, butter, corn syrup, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar dissolves and syrup is smooth, about 5 minutes. Pour syrup into the prepared baking dish.

3. 3

   Arrange bread slices over syrup.

4. 4

   Whisk remaining 2 1/2 cups milk, eggs, vanilla, and remaining 1/4 teaspoon salt in a bowl; pour over bread. Cover baking dish with plastic wrap; refrigerate 8 hours to overnight.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from refrigerator; uncover.

6. 6

   Combine white sugar and cinnamon in a small bowl; sprinkle over casserole. Cover baking dish with aluminum foil.

7. 7

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