Other than pancakes, this is somewhat of a breakfast staple although admittedly I don’t make it as often as I used to. It takes a little bit of set up but its good quick start in the morning as you only have to bake it (since you, know, you did the work the night before). And the secret with this recipe is that there isn’t actually any caramel in it. 😀
1 1/2 cup packed brown sugar
3/4 cup butter
3/8 cup light corn syrup (its like a 1/4 cup plus two TBSP – eyeball it if you have to)
2 french bread baguette cut into 1 1/2″ slices (you won’t use all of it; see below for details)
4 large eggs
2 1/2 cups milk
1/4 TSP salt
1 TBSP vanilla
3 TBSP sugar
1 1/2 TSP cinnamon
1/4 butter, melted
Mix brown sugar, butter and corn syrup in a medium saucepan over medium heat. Cook and stir until bubbly. Poor into a greased 9×13 pan. Arrange the bread slices in the pan with one of the cut sides up. NOTE – you should cut and arrange the slices before starting to make sure you’ve got the right number.
Whisk together the milk, eggs, salt and vanilla. Pour (slowly) over the bread slices doing your best to make sure that each slice get soaked.
Cover and chill overnight (at least 8 hours). The next morning, stir together the sugar and cinnamon. Sprinkle evenly over the bread. Drizzle the melted butter over the bread.
Bake at 350 degrees for 45-50 minutes.