This Butterscotch French Toast Bake is an easy-to-make breakfast treat with butterscotch syrup baked right in and topped with a crispy graham cracker crumble!
I know I am jumping the gun a little bit, but Easter will be here before we know it, and I am thinking about Easter brunch. I wanted to come up with something that was a little different, that I could do most of the work for ahead of time, but that would be really delicious and special. And, I think I have found the winner with this Butterscotch French Toast Bake!
The first time I made this, I tried using butterscotch schnapps. But the flavor wasn’t great, and I wasn’t completely sure that all the alcohol had baked out (wouldn’t want to be serving an alcoholic breakfast to little ones, YIKES!). So I decided to approach it from a different angle and use sundae syrup.
Of course, you can always make your own butterscotch syrup if you like (here’s a recipe from my friend Karyn at Pint Sized Baker). It isn’t that hard, and I always like to make things myself if I have the time. But, in the event that you don’t have the time, you can use store-bought, like this butterscotch syrup from Smuckers (affliate link).
In any event, the butterscotch syrup worked GREAT. Just butterscotch-y enough, and not too sweet.
YUH – UMMM! (if I do say so myself)
One tip – it is easiest if the bread you are using isn’t super fresh. If it is a little stale and dry, it is easier to work with and cut into pieces. Plus I can usually get the day-old loaves for 1/2 price at the grocery store! I always love a bargain!
- Lightly grease a 9x13 baking dish.
- Distribute the pieces of bread evenly in the baking dish.
- In a medium bowl, combine the eggs, milk, and butterscotch syrup, then pour over the bread, moving the bread around as necessary to absorb the liquid.
- Cover and refrigerate for 1 hour, or longer (even overnight) until you are ready to bake.
- Preheat oven to 450 degrees F (230 degrees C).
- In a small bowl, combine the graham crackers, brown sugar, melted butter, butterscotch syrup, and salt.
- Evenly sprinkle the graham cracker mixture over the casserole.
- Bake uncovered until browned and bubbling, about 25 minutes.
Tools used for this recipe:
Spices and other grocery products:
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