Menu Monday - Carmel French Toast

This recipe is good for breakfast or if you do breakfast foods for dinner (as we sometimes do) then this will work for that too.

Carmel French Toast

1 loaf Great Harvest Famrhouse White Bread or 2 loaves of Greenlees Cinamon Bread (I use 1.5 loaves of the Cinnabon cinnamon bread because I can not find the other kinds and it works well)
1.5 sticks butter
1.5 cups light brown sugar
6 tbs light Karo syrup
9 jumbo eggs
2.5 cups milk
2 tbs vanilla
cinnamon (since I used cinnamon bread, I did not add the extra cinnamon)
garnish berries
whipped cream

Directions:
Melt butter, brown sugar & Karo syrup in saucepan over medium heat. Stir often & bring to boil, then pour into a 9 X 11 inch casserole. Layer slices of bread over the caramel mixture, using three slices together to make a one inch depth. Mix the eggs, milk, & vanilla well & pour over the bread. Gently lift each slice to make sure that the milk mixture has coated all the bread. Sprinkle with cinnamon & cover with plastic wrap. Refrigerate overnight. Uncover & bake in a 350 degree oven for about 45 minutes or until slightly puffy & set. Serve with a garnish of berries & whipped cream.

If you decide to make this for dinner, do the prep work in the morning and let it set for 6-8 hrs.

Enjoy!