Caramel French Toast
No syrup is needed for this French toast because caramel is baked in.
1 cup firmly packed brown sugar
1/2 cup margarine or butter
2 tablespoons light corn syrup
12 slices bread
1 1/2 cups milk
6 eggs, slightly beaten
1 teaspoon vanilla
1/8 teaspoon salt
In 1-quart saucepan combine brown sugar, margarine and corn syrup. Bring to a full boil; reduce heat to medium and simmer until thickened (2 to 3 minutes).
Pour mixture into greased 13×9-inch baking pan.
Place 6 slices bread over mixture; top with remaining bread.
In large bowl combine milk, eggs, vanilla and salt; mix well. Pour over bread.
Cover; refrigerate overnight.
Heat oven to 350 degrees. Remove cover.
Bake for 40 to 50 minutes or until light brown and knife inserted in center comes out clean.
Invert slices onto serving plates.
TIP: Place 1 1/2 cups diced ham and 1 cup shredded Cheddar cheese between layers of bread. Bake as directed above.