Overnight French Toast
(serves 6)

Ingredients
1 cup dark brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 Slices of white bread (trim crusts)
1 1/2 cup whole milk
6 Large eggs
1 teaspoon vanilla
1/4 teaspoon salt

Directions
Preheat oven to 350 degrees.

Combine sugar, butter and corn syrup in a small heavy saucepan. Stir mixture over medium heat until butter melts and sugar dissolves; bring to a boil. Pour into a 13 x 9 x 2 glass baking dish, tilt the dish to coat the bottom and let cool.

Arrange 6 slices of bread on top of butter and sugar mixture. Whisk milk, eggs, vanilla and salt. Pour 1/2 the milk and egg mixture over top of bread and then layer the next 6 pieces and pour the rest of the mixture over the top. Cover with plastic wrap and refrigerate overnight. Bake uncovered until bread is puffy and golden brown about 40 to 50 minutes or until knife comes out clean.

Let stand 5 minutes and serve upside down.

* The French toast should set up like a custard and should not jiggle.