OVERNIGHT CARAMEL BAKED FRENCH TOAST

1 (1lb French bread loaf) cut into 1.5-2” slices about 5 hours before ready to assemble so they can dry out a little bit.

6 eggs

1.5 cups half and half (or ¾ cup each milk and heavy cream)

2 tsp vanilla extract

¼ tsp cinnamon

Grease 9x13 pan.  Put dried out sliced bread to cover the bottom.  Mix eggs, half & half, vanilla & cinnamon together.  Pour over bread cover and put in fridge 8 hours or overnight.

In the morning

Put covered pan in a 350 degree oven for 20 minutes.  While baking, make the caramel topping in a sauce pan on medium heat until dissolved and bubbly:

¾ cup butter

1/3 cup brown sugar

3 TBL light corn syrup

Remove French toast from oven, flip over each piece.  Pour caramel sauce over top and return un-covered to oven for 20 more minutes.