French Toast Casserole

Prep: 20 minutes
Chill: 4 hours
Bake: 40 minutes
Stand: 15 minutes

1 cup packed brown sugar
1/2 cup butter
2 Tablespoon light-colored corn syrup
1 1-pound loaf unsliced cinnamom bread, sliced 1 inch think
8 eggs, lightly beaten
3 cups half-and-half or light cream
2 teaspoons vanilla
1/2 teaspoon salt

1. In a medium saucepan, combine brown sugar, butter, and corn syrup; cook and stir over medium heat until mixture comes to a boil. Boil for 1 mintue. Pour into a 3-quart rectangular baking dish.
2. Arrange bread slices on top of brown sugar mixture. In a large bowl, whisk together eggs, half-and-half, vanilla, and salt; pour over bread slices. Cover and chill for 4 to 24 hours.
3. Preheat oven to 350 F. Let baking dish stand at room temerature while overn preheats. Bake for 40 to 45 minutes or until top is brown and puffed and a knife inserted near the center comes out clean. Let stand for 15 mintues before serving.

Makes 8 servings

NOTE: We couldn't find unsliced cinnamon bread so we got presliced and doubled layer it. It worked great!