French Toast Casserole II

• 34 cup packed brown sugar
• 12 cup butter
• 2 tablespoons light corn syrup or 2 tablespoons golden syrup
• 34 loaf French bread, torn into bite-size pieces (about 4 cups)
• 5 eggs
• 1 12 cups half-and-half
• 1 teaspoon vanilla extract
• 14 cup sugar
• 2 tablespoons ground cinnamon
• 14 cup powdered sugar

1. In a microwave-safe bowl, combine brown sugar, butter, and corn syrup; microwave on HIGH for 45-55 seconds or until butter is melted and sugar is dissolved (or melt in a saucepan over med-low heat).
2. Stir well and pour into 13 x 9 inch glass baking dish.
3. Arrange bread pieces evenly over butter mixture.
4. In a large bowl, whisk eggs until blended.
5. Whisk in cream and vanilla.
6. Pour evenly over bread, pressing bread down until moistened.
7. In a small bowl, combine sugar and cinnamon.
8. Sprinkle evenly over casserole.
9. Cover and refrigerate for at least 6 hours or overnight.
10. Preheat oven to 350.
11. Uncover baking dish; bake for 30-40 minutes or until set and golden brown.
12. Sift powdered sugar over top; serve immediately.

brown sugar, butter, light corn syrup, bread, eggs, vanilla, sugar, ground cinnamon, powdered sugar

Taken from www.food.com/recipe/french-toast-casserole-ii-484982 (may not work)