2 tbsp. corn syrup, light or dark
1/2 c. butter
1 c. packed brown sugar
1 loaf unsliced white bread, crust trimmed
5 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt, or to taste

In small saucepan combine corn syrup, butter, and brown sugar and simmer until syrupy. Pour this mixture over the bottom of a 9 x 13 casserole dish. Slice the bread into 12 to 16 slices and place over sugar-butter mixture in the dish.

In a bowl, beat together the eggs, milk, vanilla, and salt and pour over the bread. Cover dish and put in refrigerator overnight.

Preheat oven to 350 degrees. Uncover the pan and bake for 45 minutes. Serve hot or warm, or the French toast will harden in the pan. This can be reheated. Yield 6-8 servings.