French Toast Bake

• 3 Tablespoons Pancake Syrup
• 1-1/2 loaf French Bread
• 3 cups Milk
• 8 whole Eggs
• 1 Tablespoon Vanilla
• 1/2 Tablespoons Cinnamon
• 1/4 Tablespoons Nutmeg
• 3/4 cups Butter, Melted
• 3 Tablespoons Corn Syrup
• 1-1/3 cup Brown Sugar

1. Coat the bottom of a 9 by 13 baking dish with the pancake syrup and set aside.
2. Slice the French bread into cubes and put in the baking dish.
3. Mix 3 cups milk, 8 eggs, 1 tablespoon vanilla, 1/2 tablespoon cinnamon, 1/4 tablespoon nutmeg in a bowl.
4. Pour the milk/egg mixture over the top of the bread cubes.
5. Cover with foil and place in the fridge overnight.
6. In the morning, preheat the oven to 350F and take the pan out of the fridge.
7. In a small sauce pan, melt butter. Then add three tablespoons corn syrup and heat until bubbly. Add in 1 1/3 cup brown sugar and stir until melted. Then remove from heat.
8. Remove the foil from the bread pan and pour the brown sugar mix over the bread cubes.
9. Bake in a 350 degree oven for 40 to 45 minutes.

pancake syrup, bread, milk, eggs, vanilla, cinnamon, ubc, butter, corn syrup, brown sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/french-toast-bake/ (may not work)