1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
French Toast
8 to 12 slices french bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
In a small saucepan, combine caramel ingredients. Cook over medium heat, stirring constantly, until bubbling. Pour sauce into a 13″x9″ baking dish. Place slices of bread on top of the sauce, crowding if necessary. Combine eggs, milk, vanilla, cinnamon, nutmeg, and salt in a blender. Pour evenly over bread. Cover and refrigerate at least 8 hours, or overnight. Preheat oven to 350 degrees F. Remove dish from refrigerator 30 minutes prior to baking. Bake at 350 degrees F for 40 to 45 minutes until puffy and light golden brown. To serve, invert slices of toast on serving plates.
Makes 4 to 6 servings.
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