Granny Knott’s Baked Toast
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A baked French toast casserole with caramelized brown sugar and butter. Thick bread slices are soaked in an egg-milk mixture and baked until golden. Perfect for feeding a crowd.
Ingredients
- 1 cup dark brown sugar divided
- 1/2 cup unsalted butter divided
- 2 tbsp unsalted butter divided
- 1/4 cup honey, maple syrup, or molasses
- bread slices
- 3 eggs
- 2 cup milk
- 1/2 tsp vanilla extract
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 124 mg
- Iron: 0.63 mg
- Magnesium: 13.6 mg
- Phosphorus: 135 mg
- Potassium: 161 mg
- Zinc: 0.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup honey, maple syrup, or molasses
- bread slices
- 3 eggs
- 2 cup milk
- 1/2 tsp vanilla extract
Prepare
- 1 cup dark brown sugar, divided
- 1/2 cup unsalted butter, divided
- 2 tbsp unsalted butter, divided
Let's Cook
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Step 1.
Reserve 2 tablespoons of the dark brown sugar for later. Cover the bottom of a 9-by-12-inch casserole dish with a thin layer of the remaining brown sugar.
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Step 2.
Melt 1 stick (½ cup) of unsalted butter. Stir in ¼ cup honey, maple syrup, or molasses. Drizzle this mixture evenly over the brown sugar in the dish.
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Step 3.
Lay enough bread slices (about 1½ to 2 inches thick, such as sourdough, whole wheat, or Italian) over the brown sugar to cover the bottom completely, leaving no spaces. Tear extra bread slices into small pieces and fill in any cracks.
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Step 4.
In a bowl, beat 3 eggs, 2 cups milk, and ½ teaspoon vanilla extract together until well combined. Pour this mixture over the bread, making sure all slices are completely covered.
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Step 5.
Lightly sprinkle the reserved 2 tablespoons brown sugar over the top. Melt the remaining ¼ stick (2 tablespoons) unsalted butter and drizzle it over the sugar. Cover the dish with plastic wrap and refrigerate overnight (at least 8 hours).
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Step 6.
The next morning, preheat the oven to 350°F. Remove the dish from the refrigerator and pour off most of the liquid that hasn't been absorbed. Bake for 30 to 35 minutes, until a knife inserted into the center comes out clean. The sugar on the bottom should be caramelized and the top well browned. Serve immediately with pork sausage links or patties.