OVERNIGHT CARAMEL FRENCH TOAST

OVERNIGHT CARAMEL FRENCH TOAST 1 c. packed brown sugar 1/2 c. butter 2 Tbsp light corn syrup 12 slices bread 1/2 c. sugar 2 tsp cinnamon 6 eggs 1 1/2 c. milk 1 tsp vanilla Spray 9x13 in pan with non-stick cooking spray. In a small saucepan bring brown sugar, butter and corn syrup to a boil over medium heat. When the sugar is dissolved pour into 9x13 in. pan. Place six slices of bread on top of caramel. You might need to squish these together to make them all fit. In a small bowl mix cinnamon and sugar together. Sprinkle half of mixture over bread in pan. Top with remaining six slices of bread. In a large bowl whisk together eggs, milk and vanilla. Stir in remaining cinnamon sugar mixture and stir until combined. Pour over bread. Cover and refrigerate overnight. Take casserole out of fridge and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Uncover and bake for 35-40 minutes. Serve immediately.