| Spray 9x13 inch glass baking dish with cooking spray. In a medium saucepan, combine brown sugar, butter, cream and corn syrup; mix well. Cook over medium heat until smooth, stirring constantly. DO NOT BOIL. Spread topping in sprayed baking dish. In a shallow dish, beat eggs. Add milk, vanilla and salt; beat well. Dip each bread slice in egg mixture, making sure all egg misture is absorbed. Place bread slices over topping in baking dish. Cover and refrigerate 8 hours or overnight. To serve, heat oven to 400 degrees F. Uncover baking dish and bake 20-25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. Invert onto the plate when serving, scraping any extra caramel topping from baking dish onto toast. Serve immediately. | 
