• 1 C Brown Sugar
• 1 Stick Butter
• 2 Tbs Light Corn Syrup
• 1/4 Tsp Cinnamon
• 10-12 Slices bread
• 1 C Fresh Raspberries
• 6 Eggs
• 1 1/4 C Half and Half
• 1 Tsp Pure Vanilla Extract
• 1/4 Tsp Salt

In a small saucepan, combine the sugar, butter, corn syrup and CINNAMON (if using). Heat over medium and cook just until it thickens, stirring often, about 8 minutes. Be careful to not let the mixture burn. Pour into an ungreased 9×13 baking dish. Place 6 slices of the bread in a single layer on top (we could only fit 5—4 whole slices and one cut in half). Distribute most of the berries (save some for garnish) in the center of each slice of the bread. Top with the remaining bread. In a large bowl, combine the eggs, half & half, VANILLA and salt. Beat well. Pour the mixture evenly over the bread. Cover and refrigerate for at least 8 hours. Overnight is perfect. Bake, uncovered, in a preheated 350° oven for 40-45 minutes until golden brown on top. Garnish with a little extra butter and reserved raspberries.