Upside Down French Toast

A delicious breakfast casserole with a syrupy butter and brown sugar topping and the bottom sprinkled with cinnamon. Plus it can be prepared the night before! This is a wonderful recipe for brunch and served with fresh fruit.

Bottom of Casserole Sprinkled with Cinnamon 

Print Recipe

1 loaf of English muffin bread or homemade bread (I buy an uncut loaf of bread from bakery)
2 tablespoons corn syrup
1 tablespoon maple syrup (optional)
1/2 cup butter
1 cup brown sugar
3/4 cup brown sugar
5 eggs
1 1/2 cup milk
1/4 teaspoon salt
Cinnamon

Grease bottom of 10 x 10 pan (you can use a 9 x 13 pan but it will be a thinner casserole)
Slice bread 1 1/2 inch thick or to desired thickness.
Remove crust from bread.
In a saucepan, combine syrup, butter and brown sugar and cook on low heat until it is fully incorporated and thickened slightly.
Pour syrup mixture over bottom of pan.
Lay bread in pan over syrup mixture Important: You will need to tear remaining bread into pieces to fill all the spaces between slices and around pan corners and edges; just like a puzzle)
In a bowl, beat eggs, milk and salt.
Pour egg mixture over bread.
Sprinkle with Cinnamon.
Cover and refrigerate overnight.
Bake uncovered at 350 for 35-45 minutes depending on what size of pan you use. The smaller pan takes slightly longer.
Cut in squares and invert on plate or platter.

Authored by +Terri Henkels 

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