Baked French Toast

Alaina Kaufman
Buhler, Kansas

Baked French Toast

1 c. brown sugar
1/2 c. butter
2 T. light corn syrup
3 eggs
1 c. milk
1 tsp. vanilla
9 thick slices day old bread

Cook brown sugar, butter and syrup until thick; 5-7 minutes. Pour into ungreased 9 x 13 baking dish. Beat eggs, milk and vanilla in bowl.  Dip bread slices in egg mixture for one minute. Place over syrup and cover with foil. Refrigerate overnight. Take from fridge 1/2 hour before baking. Bake for 1 hour, then uncover and bake for 35-40 minutes at 350°.

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