1 c. brown sugar
1/2 c. butter
2 tsp. corn syrup
8 eggs
1 3/4 c. milk
1 1/2 tsp. vanilla
8 oz. cream cheese, softened
1 loaf French bread

For the caramel sauce: Add butter to saucepan. As it starts to melt, add the corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to bubble. Do Not Boil. Pour mixture into a greased 9 x 13 inch casserole pan. Next, slice French bread 3/4 inch thick. Put one layer of bread on the caramel sauce side by side. Do not overlap. Smear all of the cream cheese on top of first layer of bread. Top with second layer of bread, placing each piece directly atop the last.

For egg mixture: Mix eggs, milk, and vanilla together with a whisk and pour over the top of the bread, being sure to coat each piece. Prepare the night before and store in the refrigerator. In the morning, bake at 350°F for 40 minutes. Serve warm with caramel side on top. Top with syrup, whipped cream or berries.