Sunday Brunch Baked French Toast

Adapted from All Recipes

1 lb French bread, cut into 1 1/2 - 2" slices
6 eggs
2 cups half and half
2 tsp. vanilla
1 tsp. cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 Tbsp corn syrup

Butter a 9x13 baking dish, arrange bread slices tightly in pan. I toasted the bread on a baking sheet in the oven for a few minutes first. This can also be achieved by letting the bread sit out and become crusty as well.

Beat together eggs, half and half, vanilla and cinnamon. Pour mixture over bread, cover and refrigerate over night.

The next morning, let pan come to room temperature while preheating the oven to 350 degrees. Flip bread slices over and cook covered for 20 min. While cooking, make the sauce.

Sauce:
Heat butter, brown sugar and corn syrup in sauce pan, until bubbly, stirring constantly. Pour sauce over bread and put back in oven uncovered for 20 more minutes.

This was very good. The sauce is what makes it so good, comes out a little like a caramel sauce, the edges of some pieces are even a little crispy. Yum! Next time, I would cut the bread pieces into smaller chunks (still 2" thick) to make it a little easier to handle when serving it up and less need for cutting when eating.