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Just prepared my Creme Brulee' French Toast casserole, which is in the fridge (chill 8-24 hrs), and will be baked for never-have-met-before visitors tomorrow morning. I was bragging on how great this recipe tastes.....

My corn syrup was sitting, unseen, behind the recipe book and was accidentally left out of the process. Recipe calls for melting/heating/stirring together a stick of butter, a cup of brown sugar AND the 2 TBS. corn syrup till smooth.

This mixture is poured into a casserole dish; sliced bread placed on top of that. Finally, a mixture of eggs, half-n-half, salt, vanilla, and Grand Marnier is whisked and poured on top of bread. Bake the next morning. Ta-da!

What is going to happen to my casserole now that the corn syrup is missing? Will it not set up, or is it more a sweetness issue? Help, folks! No time to re-do the casserole, but should I abort the mission entirely?

I think it will be fine---and possibly even better! (not so sweet)

No problemo! It'll be great. You can dust with icing sugar for presentation and to make up for a bit of the sweetness.

Don't worry about it. The cup of brown sugar more than covers any sweetness needed. The eggs and bread provide the firmness, not corn syrup.

I think it will just change the texture of the bottom "crust". But who cares? Brown sugar and butter will do just fine!

UPDATE: the casserole was, as ya'll predicted, just fine! DH now prefers it without corn syrup---less sweet. So thanks for input!

Yay!!!!

Glad it turned out. I make this casserole all the time (it's a family favorite!) and corn syrup is not even in my recipe!

So are you going to share the recipe with us?

Yes this sounds fantastic. Please share!!!

Creme Brulee' French Toast
(from the "Creating Comfort" cookbook, published years ago, benefitting Genesis Women's Shelter in Dallas, TX)

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 TBS corn syrup
1 round loaf country-style white bread, or, French bread
5 eggs
1 1/2 cups half-and-half
1 tsp. vanilla extract
1 tsp. Grand Marnier
1/4 tsp. salt

Melt the butter, brown sugar, and corn syrup in a small saucepan over medium heat, stirring constantly until smooth. Pour mixture into a 9"x13" baking dish.
Cut the bread into 1" thick slices and place in a single layer in the prepared dish, squeezing slightly to fit; you will have bread left over.
Whisk together eggs, half-and-half, vanilla extract, Grand Marnier, and salt in a bowl. Pour evenly over the bread. Chill, covered for 8 to 24 hours.
Bring french toast mixture to room temperature. Preheat oven to 350 degrees. Bake, uncovered, for 35-40 minutes or until puffed and edges are golden brown. Serve immediately.

This is my "go-to" recipe for houseguests. I like to serve it with a fruit salad. The liquor stores usually have the miniature bottles of alcohol for sale behind the cash register, so you don't have to buy a large bottle of Grand Marnier unless you want to.

I've been cutting sugar in recipes for a long time. So glad this worked out for you and boy does it sound good!!