Overnight Caramel French Toast

I have had this recipe so long, I don't even remember where I got it. Great for brunches as it serves up to 10 people easily. The recipe asks for white or whole wheat bread but I usually use 10 - 12 slices of french bread sliced 1" thick, and also sprinkle some ground nutmeg and cinnamon sugar on the top before baking.

• Ready In: 1 hr 15 mins
• Serves: 10-12

Ingredients

• 2  cups  packed brown sugar
• 1  cup butter or 1  cup margarine
• 4  tablespoons light corn syrup
• 12  slices  bread
• 12  eggs
• 3  cups milk
• 2  teaspoons vanilla essence
• 1⁄4 cup sugar
• 1  teaspoon ground cinnamon
•  nutmeg
•  cinnamon sugar

Directions

1. In a medium saucepan, bring brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly.
2. Remove from heat.
3. Pour into 9x13 dish that has been greased or sprayed.
4. Top with half of the bread slices.
5. combine eggs, milk , vanilla, sugar and cinnamon.
6. sprinkle some cinnamon sugar and nutmeg on bread slices.
7. Top with remaining bread slices and pour the milk mixture over all.
8. Gently press down with a spatula to make sure the bread absorbs everything - turn bread slices once.
9. Sprinkle some cinnamon and nutmeg on top.
10. Cover with foil and refrigerate overnight.
11. Bake, covered, at 350F for 45 minutes and then uncovered for 30 - 40 minutes until the center looks set and no longer jiggles when shaken.
12. Remove from oven, cool slightly.
13. Cut into squares, scoop caramel sauce from the bottom of the baking dish over the squares and serve.