Ingredients
2 cups packed brown sugar
1 cup butter or 1 cup margarine
4 tablespoons light corn syrup
12 slices bread
12 eggs
3 cups milk
2 teaspoons vanilla essence
14 cup sugar
1 teaspoon ground cinnamon
nutmeg
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In a medium saucepan, bring brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from heat. Pour into 9x13 dish that has been greased or sprayed. Top with half of the bread slices. combine eggs, milk , vanilla, sugar and cinnamon. sprinkle some cinnamon sugar and nutmeg on bread slices. Top with remaining bread slices and pour the milk mixture over all. Gently press down with a spatula to make sure the bread absorbs everything - turn bread slices once. Sprinkle some cinnamon and nutmeg on top. Cover with foil and refrigerate overnight. Bake, covered, at 350F for 45 minutes and then uncovered for 30 - 40 minutes until the center looks set and no longer jiggles when shaken. Remove from oven, cool slightly. Cut into squares, scoop caramel sauce from the bottom of the baking dish over the squares and serve.
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard