Ingredients
1/2 cup unsalted butter
1 cup packed brown sugar
2 tbsp. corn syrup
1 loaf country bread(I just used a thicker bread)
5 large eggs
1 1/2 cups half-and-half
1 tsp. vanilla
1/4 tsp. salt
Directions
*In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
*In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread; chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees and bring bread to room temperature.
*Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
*Serve hot French toast immediately
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