Overnight Caramel French Toast
1 cup packed brown sugar 1 tsp. ground cinnamon, divided
½ cup butter 6 eggs
2 T. Light corn syrup 1 ½ cups milk
12 slices bread 1 tsp. vanilla extract
¼ cup sugar
In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13 x 9 inch baking dish. Top with six slices of bread. Combine sugar and ½ tsp. cinnamon, sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar. Set aside.
In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees F for 30-35 minutes