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!
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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.
One great option for brunch is this Cheesy Tater Tot Casserole, which is always a hit. But I was looking for something a little more on the sweet side.
So I put on my thinking cap, 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!
Butterscotch French Toast Bake
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Butterscotch French Toast BakePrint Recipe
- 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.
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