New Orleans French Toast Casserole

This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg, MS" (Sheila O'Connor). Yummy breakfast dish!

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 2  tablespoons corn syrup
• 1  cup brown sugar
• 5  tablespoons butter
• 1 1⁄2 loaves  French bread, cut into 1/2-inch slices
• 5  eggs
• 1 1⁄2 cups milk
• 1  teaspoon vanilla extract
• 1  cup sour cream
• 1  cup strawberry, sliced
• 1  cup kiwi, sliced

Directions

1. In a saucepan, combine the corn syrup, brown sugar, and butter.
2. Cook until butter is melted and the mixture is bubbly.
3. Pour the mixture into a 9x13-inch pan.
4. Arrange the bread in the pan, making 2 layers.
5. In a large bowl, combine eggs, milk, and vanilla.
6. Pour the mixture over the bread. (Can be refigerated over night if desired).
7. Bake at 350 degrees for 45 minutes.
8. Lift edges of the bread with a spatula, and invert onto a serving plate.
9. Spoon the sour cream over the toast, and alternate kiwi and strawberries on top.
10. Serve immediately.
11. I used strawberries only.