Carmel French Toast

This is a fun recipe from my friend Kristin who is an awesome cook. I like to make this for brunch on special occasions and serve with lots of fresh fruit.

CARMEL BOTTOM FRENCH TOAST

1 CUP BROWN SUGAR
1/2 CUP BUTTER
2 TABLE SPOONS CORN SYRUP
12 SLICES FRENCH BREAD
1/4 CUP SUGAR
1/2 tsp CINNAMON
-MIX TOGETHER

6 EGGS
1 1/2 CUPS MILK
1 TSP. VANILLA
1/2 TSP. CINNAMON
-BLEND IN BLENDER

*IN A SAUCEPAN, OVER MED. HEAT, BRING BR.SUGAR, BUTTER & CORN SYRUP TO A
BOIL, STIR CONSTANTLY, REMOVE FROM HEAT. POUR IN GREASED 9x13 BAKING
DISH. TOP WITH 6 SLICES OF BREAD. SPRINKLE WITH REMAIN CINNAMON/SUGAR. SET ASIDE.

*POUR EGG MIXTURE (FROM BLENDER) OVER BREAD SLICES. COVER & CHILL 8
HOURS OR OVERNIGHT. REMOVE FROM FRIDGE 30 MINUTES BEFORE BAKING. BAKE UNCOVERED @350 FOR 30-35 MIN. If desire, turn stove off and open door for about 10-15 min. This makes the bread a little crusty.

SERVE W/ STRAWBERRY SAUCE
- BLEND FROZEN STRAWBERRIES TOGETHER WITH SUGAR AND A BIT OF WATER.
YUM! ENJOY!