Sticky Bun French Toast Casserole

• 1/2 cup butter
• 1 cup brown sugar
• 3 tablespoons corn syrup
• 1/2 cup diced pecans
• 8 slices day-old French bread (1-inch thick)
• 6 large eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

1. In a small saucepan over med-high heat, melt butter and brown sugar until sugar is dissolved, stirring constantly.
2. Add in corn syrup and cook until thickened, about 2-3 minutes.
3. Pour mixture into a 9 x 13 inch baking pan sprayed with nonstick cooking spray; sprinkle nuts over top.
4. Place bread slices over nuts, completely filling pan and forming a single layer.
5. In a bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt; pour over bread slices, saturating evenly.
6. Cover and refrigerate 2 hours or overnight.
7. Remove from refrigerator and bring to room temperature, about 30 minutes.
8. Bake, uncovered, at 350u0b0 for 45-50 minutes, or until lightly browned.
9. Let stand 10 minutes before serving inverted on serving plates.

butter, brown sugar, corn syrup, pecans, bread, eggs, milk, vanilla, cinnamon, salt

Taken from www.food.com/recipe/sticky-bun-french-toast-casserole-433262 (may not work)