Skiers’ Baked French Toast Casserole is so delicious for a Family Brunch that Miss Party has served it every Christmas morning for 20 years! It’s perfect to make a day ahead, then bake and serve the next morning when you really don’t want to cook for people no matter how much you love them or have time constraints for some reason. Miss Party was given this recipe for Skiers’ Baked French Toast, by a dear friend when Miss Party was in her early twenties and just learning to cook. Every time she pulls out the recipe she thinks of her family and how that small gift has become such a beloved tradition in Miss Party’s family.
Be forewarned that Skiers’ Baked French Toast Casserole has very little redeeming nutritional value, but that’s probably what makes it so delicious! Serve it with fresh cut fruit or a fruit salad on the side if you would like to up the nutritional value of the meal. If you’re working on creating a larger Brunch Menu, check out this Casual Brunch Menu for other ideas.
2 Tblsp. Corn syrup (light or dark)
1/2 cup butter, unsalted
1 cup brown sugar (packed)
1 loaf of white bread, sliced with crusts removed
1 1/2 cups milk (Lactaid milk works fine, also)
1 tsp Vanilla
non-stick cooking spray
Spray a 9×13 casserole dish with cooking spray to prevent sticking. Combine corn syrup, butter and brown sugar in small saucepan. Simmer until mixture becomes syrupy, but do not overcook. Pour syrup mixture over the bottom of casserole dish.
Trim the bread slices if not done already and place two rows of slices staggered, down the length of the dish, like fanning out a deck of cards, staggering each slice about half the width of the previous slice.
In a medium size bowl, whisk eggs, milk and vanilla. Pour mixture slowly over bread, coating all the bread slices as best you can.
Cover dish, refrigerate overnight.
Bake at 350 degrees, uncovered, for 40 minutes. Check at about 35 min to be sure it is not over brown.
Note: French toast will harden as it cools.