Old Stonehouse B&B Baked French Toast

(Old Stonehouse B&B, Hardy, AR) Serves 8 - 10

1/2 cup butter
2 Tablespoons corn syrup
1 cup brown sugar
loaf unsliced French bread
5 eggs
1 1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt

In small saucepan, combine butter, corn syrup, and brown sugar. Cook and stir over low heat until syrupy. Pour over the bottom of a 9 x 13 baking dish.

Slice the bread into 1 inch slices. Place slices over the syrup mixture.

Mix together eggs, milk, vanilla and salt until well blended. Pour over the bread. Cover dish and refrigerate overnight.

In the morning, remove from refrigerator and bring to room temperature while oven preheats. Uncover and bake @ 350 degrees for 20 minutes. When you remove from oven, invert onto large serving platter. See note for individual

Note for individual servings: At the Olde Stonehouse, they sometimes make this dish in individual ramekins - covering bottom with syrup, topping with one slice of bread, and covering with egg mixture. Bake at 350 - checking at 15 minutes to see if set and lightly browned.