1
C. packed brown sugar
1/2 C. (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread or challah or even sourdough, sliced (I get the fresh french loaves at Wal-Mart)
5 eggs
1 1/2 C. half and half
1 tsp. vanilla extract
1/4 tsp. salt
Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered.
Arrange the bread slices in the pan over the syrup. (Mine don't usually end up in a single layer, but more overlapping each other a little. I like it this way, because then the bottom of the bread is all gooey and yummy and the top is a little more crunchy.)
Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.
Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.
Bring to room temperature and bake at 350 for 40 minutes. Serves 6.
1/2 C. (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread or challah or even sourdough, sliced (I get the fresh french loaves at Wal-Mart)
5 eggs
1 1/2 C. half and half
1 tsp. vanilla extract
1/4 tsp. salt
Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered.
Arrange the bread slices in the pan over the syrup. (Mine don't usually end up in a single layer, but more overlapping each other a little. I like it this way, because then the bottom of the bread is all gooey and yummy and the top is a little more crunchy.)
Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.
Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.
Bring to room temperature and bake at 350 for 40 minutes. Serves 6.
Recipe from Mary
Jo
Smith
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