Overnight Caramel French Toast
|Brown sugar||1 Cup (16 tbs), packed|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
|White bread slice/Whole wheat||12|
|Sugar||1⁄4 Cup (4 tbs)|
|Cinnamon||1 Teaspoon, ground (divided)|
|Milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
In a small saucepan over medium heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
Remove from the heat.
Pour into a greased 13-in.x 9-in.x 2-in.baking dish.
Top with six slices of bread.
Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
Place remaining bread on top.
Sprinkle with remaining cinnamon-sugar; set aside.
In a large bowl, beat eggs, milk, vanilla and remaining cinnamon.
Pour over bread.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 30-35 minutes.