Caramel-soaked French Toast

I made this on Sunday morning while my friend Shannon was visiting. And it was oh-so-yummy. Crisp on top, caramel-y on the bottom...perfect french toast, in my opinion! And I reheated leftovers the next day in the microwave, and they still tasted great! I hope you enjoy...seriously thinking we need to have them again soon! Oh--note that you have to refrigerate for at least 8 hours before cooking!

Caramel-soaked French Toast

1.5 cups brown sugar
3/4 cup butter
1/4 cup plus 2 tablespoons light corn syrup
10 slices French bread
4 large eggs, lightly beaten
2.5 cups milk or half and half
1 tablespoon vanilla
1/4 teaspoon salt
3 tablespoons sugar *
1.5 teaspoons cinnamon*
1/4 cup butter, melted*

1. Combine first 3 ingredients in a medium saucepan over medium heat, stirring constantly for 5 minutes or until mixture is bubbly. Pour caramel mixture evenly into a lightly greased 13x9-inch baking dish. Arrange bread slices over sauce, squeezing to fit in all slices.
2. Combine eggs and next 3 ingredients; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 hours, or overnight.
3. Combine sugar and cinnamon, stir well. Sprinkle evenly over soaked bread. Drizzle melted butter over the bread.
4. Bake uncovered at 350 degrees for 45-50 minutes or until golden and bubble. Serve immediately.

*These ingredients will be needed after the french toast has been chilled.