Victorian Baked French Toast
- 1 c. brown sugar
- 1/3 c. butter
- 2 Tbsp. light corn syrup
- 8 slices French bread (1-inch thick)
- 5 eggs
- 1 1/2 c. milk
- 1 tsp. cinnamon
- Cook brown sugar, butter and corn syrup in small saucepan until butter melts.
- Pour into 9 x 13-inch pan.
- Layer bread in pan, squeezing together to fit.
- Mix eggs, milk and cinnamon. Pour over bread (you can cover and refrigerate overnight).
- Bake at 350° for 30 minutes or until center is done and lightly browned.