Ingredients
- 2 tablespoons corn syrup
- 3/4 cup butter (no substitutes)
- 1 1/2 to 2 teaspoons cinnamon
- 1 1/2 cups brown sugar, packed
- 12 slices French bread (use 1 to 2 day old bread for this, depending on the size of the bread slices you may need a few more to fit into the pan)
- 1/8 teaspoon salt
- 7 large eggs
- 1 1/2 cups light cream (such as half and half)
- 1 teaspoon vanilla or maple extract
How to Make
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Step 1: Grease or butter a 13 x 9-inch baking pan. In a small saucepan combine corn syrup with butter, cinnamon and brown sugar; simmer over low heat stirring constantly until the sugar is dissolves and the mixture looks “syrupy” (the cinnamon will incorporate after a few minutes of stirring). Pour the syrup mixture into the bottom of the baking pan.
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Step 2: Place 6 slices of bread over the syrup mixture.
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Step 3: In a bowl whisk the eggs with light cream, vanilla and salt; pour half over the top of the bread.
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Step 4: Place the remaining 6 slices of bread over the syrup, then pour the remaining egg mixture over the top making certain that all the bread is covered with the egg mixture.
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Step 5: Cover the pan with plastic wrap and refrigerate for minimum 6 hours or overnight. When ready to bake preheat oven to 350 degrees F. Bake uncovered for 45 minutes.
We hope you enjoy this recipe!
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