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V'Anne's Caramel French Toast

From BOONE'S LICK TRAIL INN
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Ingredients (2 options)
  • One 9 x 13 pan
  • 1 loaf French bread, cut into 1 inch slices
  • 1 cup brown sugar
  • 1 stick butter or margarine, melted
  • 1 tablespoon white corn syrup
  • 5 eggs
  • 2 cups milk, skim or 2%
  • 1 teaspoon vanilla
  • One 9 x 13 pan plus small dish 11x 7inches
  • 1 loaf French bread, cut into 3/4 inch slices
  • 1 ½ cup brown sugar
  • 1 ½ stick butter or margarine, melted
  • 2 tablespoons white corn syrup
  • 7 eggs
  • 3 ½ cups milk, skim or 2%
  • 2 teaspoons vanilla
Directions
  • Combine brown sugar, butter, and corn syrup over low heat in skillet.
  • Bring to simmer until sugar is melted and combines with butter and syrup.
  • DO NOT BOIL OR OVERCOOK. IT WILL TURN TO CANDY.
  • Spread the soft mixture into the bottom of well-greased baking dish.
  • Place French bread slices on top of the brown sugar mixture.
  • Beat eggs with the milk and vanilla, and pour over the bread.
  • Cover and refrigerate overnight.
  • Bake at 350 degrees for 20-30 minutes, until bread is light golden brown and puffy.
    • Special note: This dish creates its own sauce while baking. It freezes well. Sliced fresh peaches or nectarines on top of the brown sugar mixture, but under the French bread creates a fresh, tart contrast to sweet tasting French toast.
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