Caramelized French Toast

Thank you to my friend Andrea for sharing this delectable French toast casserole with me. It's almost like a bread pudding--warm, caramelly, YUM! It's very rich. We served this at a Young Women's breakfast with fresh fruit and orange juice. It was so easy to make the night before and refrigerate until baking the next morning. If you're looking for a decadent breakfast casserole, this is it!

Caramelized French Toast

1 1/2 c brown sugar
3/4 c butter
1/4 c + 2 Tbsp corn syrup
1- 1 3/4 inch slices french bread
4 eggs slightly beaten
2 1/2 c milk, half and half or cream
1 Tbsp vanilla
3/4 tsp salt
3 Tbsp sugar
1 1/2 tsp cinnamon
1/4 c melted butter

Cook first three ingredients over medium heat 5 min. or until bubbly. Pour into bottom of 9X13 baking dish. Arrange bread slices over mixture in pan (cover bottom of pan with one layer of bread and squeeze in the slices so there are no spaces). Mix together eggs and next 3 ingredients and pour over break slices. Cover and chill at least 8 hours (overnight works well for the next morning!). Before baking, sprinkle with cinnamon and sugar and then pour melted butter over top. Bake uncovered at 350 degrees for 45-50 minutes. (Syrup on bottom of pan will thicken as it cools slightly. Eat right away for thinner syrup; allow to cool for thicker syrup.)