This simple, mouth-watering overnight french toast is a wonderful way to use leftover challah. The casserole freezes well, too.
- Prep Time
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar, firmly packed
- 2 tablespoons light corn syrup
- 6 (1-inch thick) slices day-old challah, (or more as needed to cover the pan)
- 5 large eggs
- 1-1/2 cups 2%, whole milk, or half-and-half
- 1 teaspoon vanilla extract
- 2 teaspoons of freshly squeezed orange juice or orange flavored liqueur
- In a heavy saucepan set over medium heat, combine the butter, brown sugar and corn syrup. Stir constantly, until the mixture is melted and smooth.
- Coat a 9 X 13 inch baking dish with non-stick cooking spray. Pour the mixture into the dish, tilting slightly so the caramel completely coats the surface.
- In one layer, arrange the slices of bread in the baking dish.
- Whisk together the eggs, milk or half-and-half, vanilla and orange juice or liqueur. Pour evenly over the bread. Cover and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350. Remove the casserole from the fridge and let come to room temperature. Bake, uncovered, for 35-40 minutes, or until puffed and the edges are golden brown. Serve with individual pieces turned over so the caramel is on top.