UPSIDE DOWN FRENCH TOAST
Steps:
- combine butter sugar and corn syrup in pan. stir over medium heat until butter melts and sugar dissolves. boil for 2 minutes without stirring. pour sauce in 9 x 13 pan. coat bottom then cool. trim crusts from bread. arrange bread in two layers in baking dish, cut if necessary. whisk together half and half, eggs and vanilla; pour custard over bread. cover and refrigerate overnight. preheat oven to 350˚F. bake for 30 - 40 minutes or until golden brown and puffed. cool 10 minutes before serving. invert pieces so that sugar topping faces up.
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