Dessert

Overnight Syrup-On-The-Bottom Challah French Toast Recipe

ByNaomi Fletcher April 17, 2026April 17, 2026

Introduction

This Overnight Syrup-On-The-Bottom French Toast is an indulgent and easy breakfast treat that soaks up a rich, buttery syrup overnight. Using challah bread creates a tender, custardy texture that bakes to golden perfection, making it perfect for a weekend brunch or special occasion.

The image shows four thick pieces of golden-brown French toast arranged closely on a white plate, each piece with crispy, slightly caramelized edges and soft centers. The French toast is covered with a light dusting of fine powdered sugar and cinnamon, adding a speckled texture on top. A rich, dark amber syrup pools around the base of the toast, creating a shiny, smooth layer that contrasts with the soft and crispy toast above. The white plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound challah bread (sliced)
1 1/2 cups dark brown sugar
1 1/2 cups unsalted butter (softened)
4 large eggs
2 1/2 cups whole milk
2 teaspoons cinnamon
3 to 4 tablespoons granulated sugar
1/4 teaspoon salt
1/3 cup corn syrup
2 teaspoons vanilla extract

Instructions

Step 1: Spray a 9×13-inch casserole dish with cooking spray to prepare it for baking.
Step 2: In a medium saucepan, combine the dark brown sugar, softened butter, corn syrup, whole milk, and salt. Bring the mixture to a boil while stirring continuously to create the syrup base.
Step 3: Pour the hot syrup into the prepared casserole dish, spreading it evenly over the bottom.
Step 4: Arrange the sliced challah bread over the syrup layer in the dish, covering the surface evenly.
Step 5: In a large bowl, whisk together the eggs, whole milk, cinnamon, vanilla extract, and salt until smooth. Pour this custard mixture evenly over the bread slices.
Step 6: Cover the casserole dish tightly with foil and refrigerate overnight, or for at least 8 hours, to allow the bread to soak up the custard fully.
Step 7: When ready to bake, preheat your oven to 350°F (175°C). Keep the dish covered with foil and bake for 40 minutes.
Step 8: Mix the granulated sugar with cinnamon and sprinkle evenly over the baked French toast after removing the foil. Bake uncovered for an additional 40 minutes, or until the top is golden and set.

Tips & Variations

For a richer flavor, substitute half of the whole milk with heavy cream in the custard mixture.
If you prefer a nutty crunch, sprinkle chopped pecans or walnuts on top before the final bake.
Use brioche or white sandwich bread if challah is unavailable; just reduce custard soaking time to 6 hours.
Add fresh berries or sliced bananas on top after baking for a fresh burst of flavor and color.

Storage

Store leftover French toast covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warm. This dish can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.

How to Serve

The image shows four thick, golden-brown slices of French toast arranged closely together on a plate, each piece having a slightly crispy texture with soft interiors visible at the edges. The toast is sprinkled with light brown cinnamon powder evenly over the top, and a layer of smooth, dark syrup pools around the base of the slices, adding a glossy shine. The background is a white marbled texture that highlights the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread for this recipe?

Yes, brioche, white sandwich bread, or even French bread can be used. Just note that softer breads like brioche soak custard faster, so reduce the refrigeration time accordingly.

Do I have to refrigerate the French toast overnight?

Refrigerating overnight allows the bread to absorb the custard and syrup fully, resulting in a creamier texture and richer flavor. If short on time, refrigerate for at least 4 hours, but overnight is ideal.