BAKED CARAMEL FRENCH TOAST

Makes about 10 servings

1 1/2 cups firmly packed brown sugar

3/4 cup unsalted butter

1/4 cup plus 1 tablespoon corn syrup

10 slices French bread (1/2-inch-thick slices)

6 eggs, well beaten

2 cups milk

1 tablespoon vanilla

1/4 teaspoon salt

3 tablespoons sugar

1-1/2 teaspoons ground cinnamon

1/4 cup melted butter

Combine the brown sugar, butter and corn syrup in saucepan over medium heat. Cook, stirring until bubbly, about 5 minutes.

Pour the syrup evenly into a lightly greased 13-by-9-by- 2-inch baking dish. (Valerie sometimes adds a sprinkle of chopped pecans over the syrup.) Layer the bread over the syrup. Combine the eggs, milk, vanilla and salt in a bowl and mix well. Gradually pour the mixture evenly over the bread. Cover with plastic wrap and weight it down with a plate. Chill for at least 8 hours.

When ready to bake, combine the sugar and cinnamon, and sprinkle evenly over the bread. Drizzle with the melted butter. (Dollops of cream cheese can be added on top if you want a richer version.) Cover with foil to prevent over-browning. Bake at 350 degrees until golden and bubbly and set in the middle, 40 to 45 minutes, or a bit longer.

Note: You can uncover during the last few minutes if you want a browner finish.