Recipe(tried): Caramel French Toast

This is a recipe I have used for several brunches and it is always met with rave reviews. A good thing about it is that no additional toppings are needed, plus everything except the baking itself can be done the day before. It provides it's own. Serve it with some little sausage, a variety of beautiful seasonal fruit, and whatever beverages you want and it makes a great brunch. I got the recipe at a beautiful B & B that I stayed in.

CARAMEL FRENCH TOAST

1 1/2 cups firmly packed brown sugar
3/4 cup sugar
1/4 cup plus 2 Tbsp. corn syrup
4 eggs, beaten
2 1/2 cups milk
1 Tbsp. vanilla
1/4 tsp. salt
10 (1-1/2 in. thick) slices French bread
3 Tbsp. sugar
1 1/2 tsp. cinnamon
1/4 cup margarine, melted

Combine sugar, margarine and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 9 x 13 in. baking dish.

Arrange bread slices over syrup. Combine eggs, milk, vanilla, and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours.

When ready to bake, combine sugar and cinnamon and sprinkle evenly over soaked bread. Drizzle with remaining butter.

Bake, uncovered at 350F for 45 to 50 minutes or until golden brown and bubbly. Serve immediately.

Servings: 10