2 tbsp. light or dark corn syrup
1 stick butter
Bread, sliced with crusts trimmed
5 eggs
1 1/2 c. milk
1 tsp. vanilla

Combine corn syrup, butter and brown sugar in a small saucepan until syrupy. Pour into bottom of 9x13 pan. Line pan with bread slices, fill all spaces.

In a bowl, beat together eggs, milk, vanilla and pour over bread. Cover and refrigerate overnight. 350 degrees, 45 minutes. Serve while hot or French toast will harden in pan. This can be reheated.