1 cup brown sugar, packed
1 /2 cup butter or margarine
2 tablespoons light corn syrup
12 slices whole wheat bread
1 /4 cup sugar
1 teaspoon cinnamon
8 eggs
1 1 /2 cups milk
1 teaspoon vanilla
In a small saucepan over medium heat combine brown sugar, butter, and corn syrup. Bring to boil, stirring constantly. Remove from heat. Pour caramel mixture into a greased 9 X 13 baking dish. Top with six slices of bread. Combine sugar and ½ teaspoon cinnamon, sprinkle with remaining sugar mixture. Set aside. In a large bowl, beat eggs, milk, vanilla, and remaining cinnamon. Pour over bread. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking and bake uncovered for 45 minutes.
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