Overnight Caramel French Toast

This is the BEST breakfast recipe I've ever made!!  Today is my daughter's 13th birthday.  I usually make a special meal for them.  She chose this.  I got this recipe from my sister in law Heather at Christmas time.  I use more bread than the recipe calls for to fill up the 11 x 14 pan.  I use 7 eggs instead of 6.

OVERNIGHT CARAMEL FRENCH TOAST

1 cup packed brown sugar

1/2 cup butter

2 tablespoons light corn syrup

12 slices whole wheat bread (it holds together better than white)

(I used 17 pieces of bread)

1/4 cup sugar

1 teaspoon cinnamon; divided

6 eggs beaten

1 1/2 cup milk

1 teaspoon vanilla

Lightly grease a 13 x 9 baking dish (I use 11 x 14 pan)

Bring brown sugar, butter and corn syrup to a boil.  Remove from heat; pour into baking dish.  Top with remaining bread.

Beat eggs, milk, vanilla and remaining cinnamon; pour over bread.  Cover and refrigerate overnight.

Remove dish from refrigerator; preheat oven to 350 degrees.  Bake 30-35 minutes.

Makes 4-6 servings (with more bread you feed close to 8 people)

The finished product!!  OOOO so gooey!!