Decadent French Toast

2 Tablespoon corn syrup                                

1 cup firmly packed brown sugar  

8 slices of French bread

5 Tablespoon butter                                               

1 1/2 cups milk

1 teaspoon vanilla

5 eggs

Sour cream and fruit for topping                            

Night before:

Heat corn syrup, sugar and butter in small saucepan until bubbly.  Pour mixture into a 9 x 13" pan.  Nestle the bread slices into the syrup.  Mix together eggs, milk and vanilla and pour over bread.  Cover pan and refrigerate overnight.

To Cook:

Bake in preheated oven at 350 degrees for 45 minutes.  To serve, loosen edges from pan sides and cut between bread slices.  Invert slices onto a serving platter so that the caramelized portion of the French toast is on top.  Top each serving with sour cream and fruit.  Must serve immediately as the caramelized portion hardens quickly.

www.mentone.net

From B&B cookbook: Mountain Laurel Inn and Mentone Memories by Sarah Wilcox

Listed in the "100 dishes to eat in Alabama before you die"