Overnight Caramel French Toast ala Indiana

This is what Beth served for breakfast Sunday morning -- fabulous!!

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

Cornbread ala Indiana

I got this recipe from one of my favorite friends in Indiana -- Beth! She is an awesome cook, as are all of my Indiana friends, now that I think of it. :) Beth served this to us last weekend with a delicious bean soup. Yum!!

Cornbread

1 cup cornmeal

1 cup boiling water

Pour boiling water over cornmeal and set aside to cool.

Mix together:

½ cup milk

1 egg, well beaten

Sift together:

1 cup flour

3 teaspoons baking powder

¼ to ½ cup sugar

Add the sifted, dry ingredients alternately with egg/milk mixture to the cold meal.

Add 3 tablespoons melted butter.

Pour into greased and floured 8x8 pan

Bake 20 to 30 minutes @ 450 degrees