French Toast

So despite being late ( it is past 1 AM here ) I thought I would share this recipe because 1) it is YUMMY and 2) It works well if you make it up and then give it to a person who may need some cheering up : )
Ok It is a recipe for french toast...sort of. It tastes like french toast but isn't exactly the shape of a slice of bread : )And you make it the day before and then keep it in the fridge until breakfast the next morning.

Usually we get 6 - 8 servings out of a pan

you will need:

1/2 cup Brown Sugar
3/4 cup of butter and (another 1/4 cup in the morning)
1/4 cup + 2 Tsp. of light corn syrup
1 loaf of French-style Baguette bread (hard and not to big around...think the width of your wrist)
4 large eggs
2 1/2 cups of milk (whole or 2% milk work best)
1 Tsp. vanilla extract
1/4 Tsp. Salt
3 Tbs. Sugar
1 Tsp. cinnamon

Combine the brown sugar, 3/4 cup of butter, and 1/4 cup + 2 Tsp. of light corn syrup in a medium saucepan. Cook for about 5 minutes or until bubbly. Pour that mix into a greased 13 X 9 pan. (for the greased pan I just use PAM spray but butter works too) Then let that set in the bottom of the 13 X 9 for at least 15 minutes. Now you can cut your bread into slices about an inch and a half thick. ( since most people don't use inches and I dont know the conversions off the top of my head just making the slices about as thick as the knife you use to cut the bread with usually gets you close. ) disgard...or in my case eat... the two ends of the bread. Fill the 13 X 9 pan by setting the bread on top of the caramel color mix. No need to push the bread down just let it 'float'. Wisk eggs, milk, vanilla, salt together. Pour over the bread.

Note: Now would be delivery time if giving to a friend. If delivering be sure to put the sugar and cinnamon in a baggie for they will need it in the morning.

Refrigerate the whole pan until morning.

In the morning sprinkle the sugar and cinnamon over the bread. Melt a 1/4 cup of butter and pour it over the bread. Bake at 350 for 40 - 45 minutes.

ENJOY

Add fresh fruit, powdered sugar, syrup, or cool whip as desired. ( I usually don't use any of those but others have said they have experimented and liked their versions too )

Like I said kinda involved for the person who may be busy elsewhere but pretty easy if they are just refrigerating and throwing in the over in the morning. : )
Also very yummy to just make on a weekend for a yummy breakfast for the whole family the next morning.