| | Directions | | Night before: In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Removed from the heat. Pour into a greased 13x9inch baking dish. top with six slices of bread. Combine sugar and 1/2 tsp. cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. Morning: remove from the refrigerator 30 minutes before baking. Bake uncovered at 350° for 30-35 minutes. Yield 6 servings. When serving, flip each piece over on plate. |
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| Ingredients | | - |  | 1 cup packed brown sugar |
| - | | 1/2 cup butter |
| - | | 2 tablespoons light corn syrup |
| - | | 12 slices bread |
| - | | 1/4 cup sugar |
| - | | 1 teaspoon ground cinnamon, divided |
| - | | 6 eggs |
| - | | 1 1/2 cups milk |
| - | | 1 teaspoon vanilla extract |
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