| | Directions | | Made the night before in 9x13 baking pan. Begin by melting butter in saucepan. Add corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to bubble. Do not bring to rolling boil. Pour mixture into greased 9x13 pan. Slice french bread into 3/4 inch slices. Spread cream cheese on slices and place the bread on caramel mixture. Mix eggs, milk and vanilla. Beat well. Top bread. Cover and place in refrigerator overnight. Next morning, bake at 350° for 30 minutes. Cut into pieces and serve hot. |
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| Ingredients | | - |  | 1/2 cup butter |
| - | | 2 teaspoons Corn Syrup |
| - | | 1 cup Brown Sugar |
| - | | 8 eggs |
| - | | 1 3/4 cups milk |
| - | | 1 1/2 teaspoons Vanilla |
| - | | 8 ounces softened cream cheese |
| - | | 1 loaf French bread |
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