Syrup on the Bottom French Toast Casserole
A sweet, upside-down version of French toast casserole that is ideal for holiday mornings is made with challah bread that has been soaked in a cinnamon egg batter and baked on top of syrup.
Lightly grease a 9×13-inch casserole dish.
Combine brown sugar butter corn syrup 1/2 cup whole milk and 1/8 teaspoon salt in a saucepan over medium heat; cook stirring constantly until sugar is dissolved and syrup is smooth about 5 minutes.
Pour syrup into the prepared casserole dish.
Arrange bread slices atop the syrup layer in the casserole dish.
Whisk 2 1/2 cups milk eggs vanilla extract and 1/4 teaspoon salt in a bowl; pour milk mixture over bread.
Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove plastic wrap from casserole dish.
Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole.
Cover casserole with aluminum foil.