Overnight Caramel French Toast

By draingal

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons of light corn syrup
• 12 slices of bread (I liked to use Italian loaf)
• 1/4 sup sugar
• 1 teaspoon of cinnamon, divided
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla

Preparation

Step 1

In a small pan, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Pour into a greased 9x13 pan.
Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon. Sprinkle half over the bread; place remaining bread on top and sprinkle with rest of sugar mixture. Set aside.
In a large bowl mix eggs, milk, vanilla, and cinnamon together, pour over bread and cover. Keep in refrigerator. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake uncovered for 30 to 35 minutes.
Note: We always make a quick caramel sauce to put on the top, instead of syrup:
1 cup of brown sugar
6 tablespoons of butter
1/2 cup whipping cream