SYRUP:
1 cup dark brown sugar
½ cup butter
2 T. light corn syrup
TOAST:
1 loaf French or Italian bread (day-old works best)
5 eggs
1½ cups half-and-half
1 tsp. vanilla
¼ tsp. salt
Combine syrup ingredients in medium saucepan. Simmer until thickened and syrupy. Spread over bottom of 9x13 baking pan.
Slice bread into eight half-inch slices. Place over syrup in baking pan. Beat eggs, half-and-half, vanilla and salt. Pour over bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Serve with bacon, sautéed apples or fresh fruit.
Tip: No day-old bread? Toast a fresh loaf at 350 degrees, about 10-12 minutes, for that day-old feel.
Recipe by Bernice Duletski, Capital Electric Cooperative member
