Baked Victorian French Toast

Ingredients:
1 cup packaged brown sugar
1/3 cup butter or margarine
2 tablespoons light corn syrup
4 slices Texas toast or 6 3/4 inch-thick slices of French bread
5 eggs
1 1/2 cups milk
1 teaspoon ground cinnamon
Strawberries, peach or pear slices
blueberries or raspberries (optional)
powdered sugar (optional)

Directions:
In a small saucepan, cook and stir brown sugar, butter or margarine, and light corn syrup until butter or margarine is melted.

Pour brown sugar mixture into an ungreased 12 x 7 1/2 x 2-inch deep baking dish. Arrange bread slices in a single layer on top of the brown sugar mixture. If necessary, cut bread to fit into the dish. Set baking dish aside.

In a medium mixing bowl, beat eggs, milk, and cinnamon until combined. Pour egg mixture over bread in baking dish. Cover and refrigerate for 2 to 24 hours.

Remove the cover from the baking dish. Bake in preheated 350 degree (F) oven for 30 - 35 minutes or until the center appears set and the top is lightly browned. Let the French toast stand about 10 minutes before serving. If desired, top with fruit and/or sift powdered sugar over the top.

Serves 6

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Recipe submitted by: Gary Clayton - RiverRatt.Com http://www.riverratt.com