Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 126
Calories from Fat 39 (31%)
Amount Per Serving %DIV
Total Fat 4.3g 7%
Saturated Fat 2.8g 14%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 17.5mg 6%
Sodium 182.3mg 8%
Potassium 112.4mg 2%
Total Carbohydrate 15.3g 5%
Dietary Fiber 0.1g 0%
Sugars 11.1g
Protein 5.3g 11%

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Recipe Description
As with so many dishes, the origins of French toast, which some say is neither French nor toast, are buried in legend. As one story goes, in 1724 Joseph French, the owner of a roadside tavern near Albany, New York, named the dish after himself. Others claim the dish has at least Belgian, if not French, roots. But what's in a name? This version is nice for brunch because it is prepared the night before. After baking, you flip it over to reveal the luscious, gooey, oozy caramel topping. Serve it warm to keep the lava flowing.
Prep time
24 hr 20 min
Cook time
55 min
Ready In
25 hr 15 min


Serves Tool

Serves To:USMetric
5 Tablespoon(T)  butter, plus extra for greasing the pan
1 Cup(c)  light or dark brown sugar, packed
2 Tablespoon(T)  light corn syrup
2 Tablespoon(T)  molasses
1 Pound(lb)  challah, brioche or other rich bread, thickly sliced
5   large eggs
1 1/2 Cup(c)  whole milk
2 Teaspoon(t)  pure vanilla extract


Butter a 13 by 9 inch baking pan. Combine the butter, brown sugar, corn syrup and molasses in a medium saucepan over medium heat, and heat until bubbly. Pour the mixture into the prepared baking pan. Arrange the bread slices over the syrupy mixture in two layers, breaking the bread apart if necessary to fill all the spaces. (You may not need to use all of the bread.) Beat the eggs, milk and vanilla together in a bowl, and pour the mixture over the bread. Cover the pan with plastic wrap and refrigerate overnight. When you are ready to bake the casserole, preheat the oven to 350° F. Bake, uncovered, until puffy and golden brown, about 45 minutes. (When it is removed from the oven, the top will settle down.) To serve, loosen the sides well with a spatula or knife, invert a large platter over the baking dish, and flip the two over together. The top, which was the bottom, will be caramelized. Spoon any hot caramel remaining in the pan over the casserole, and serve immediately. The casserole can be kept in a preheated 200° F oven for up to 15 minutes before serving.

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