Sticky Baked French Toast

This is a delicious pan of french toast that is perfect for brunch. It is refrigerated overnight. I found this recipe at helenjane.com in 2005 and baked it for my family. Thanks Helen Jane, the family enjoyed it and I want to have it archived on the computer since I cannot find it on your site any longer. It has been a while since I last made it and I can't remember how many servings I got out of a pan or the exact prep time.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 12 pieces

Ingredients

• 1  loaf  French bread, day old
• 5  tablespoons unsalted butter
• 1  cup brown sugar
• 2  tablespoons corn syrup (or maple syrup)
• 1⁄2 cup milk
• 5  large eggs
• 1  teaspoon vanilla extract
•  whipped cream
•  strawberry (optional)

Directions

1. Cut the french bread into 1-2" wide slices.
2. In a medium sized saucepan over medium flame, put corn/maple syrup, butter and brown sugar. Stir until it all comes together and starts to bubble.
3. Carefully pour the hot, sticky mixture into a well-buttered and possibly aluminum-foiled 13' x 9" baking dish.
4. Arrange the thick slices of french bread over the mixture.
5. In a big bowl, beat together eggs, milk and vanilla until light colored and a little bubbly. Pour the eggy mixture over the bread which is on the top of the hot, sticky mixture.
6. Cover the baking dish and refrigerate overnight. (note: You can do it just a few hours before you bake it, but it is much better if you do it the night before.).
7. Heat oven to 350 degrees.
8. Put the french toast dish in the oven and bake for 45 minutes.
9. Loosen the sticky baked french bread from it's hot, sticky bed and invert onto a platter.
10. Serve with whipped cream & strawberries!