New Orleans Baked French Toast


From the awesomely inspiring Bake until Bubbly: The Ultimate Casserole Cookbook

New Orleans Baked French Toast

3/4 cup dark brown sugar
1/2 cup unsalted butter
2 tablespoons light corn syrup
1 loaf Italian country bread, cut into 1/2 inch slices
5 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract


Lightly butter a 13 x 9 x 2-inch casserole. In saucepan, stir brown sugar, butter, and corn syrup over medium heat until the sugar and butter melt, and the mixture is syrupy but does not caramelize, about 4 minutes.


Pour the melted brown sugar syrup over the surface of the baking casserole. Arrange the bread slices in the syrup. In a bowl whisk the eggs, milk, and vanilla to blend. Pour egg mixture over bread slices. Cover with plastic wrap and refrigerate overnight.


Preheat oven to 350 degrees F. Remove casserole from refrigerator 30 minutes before baking. Uncover and bake until the bread slices puff and the liquid around the sides are bubbling, about 30 minutes. Serve hot.


This recipe makes 4 servings, so I double it. I plan to put it together at night and then enjoy a Mardi Gras morning!

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