Magda's Creme Caramel French Toast

• 14 cup unsalted butter
• 12 cup packed brown sugar
• 34 loaf multi grain bread, sliced (slightly stale bread is great for this recipe)
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla
• 14 teaspoon salt

1. In a small heavy saucepan melt butter and brown sugar over medium heat, stirring until smooth and bubbly.
2. Pour into an 8x8-inch baking dish.
3. Cut bread into smaller slices or pieces and arrange upright (crust side down) over the brown sugar mixture.
4. Fill the entire bottom of the dish with tightly packed bread.
5. Whisk together the eggs, milk, vanilla and salt.
6. Pour mixture over the bread.
7. Push the bread into the mixture with the back of a spoon.
8. Cover and refrigerate overnight or for up to 24 hours.
9. In the morning, remove the chilled dish from the refrigerator, remove cover, push the bread sown into the mixture again and set on counter for a half hour to an hour.
10. Preheat oven to 350F.
11. Bake for 40 to 50 minutes or until the bread is golden on top and a knife inserted into the casserole comes out clean.
12. Serve immediately.
13. To serve, lift pieces out and flip onto plates.
14. This will give a wonderful sauce that works beautifully instead of maple syrup.

unsalted butter, brown sugar, multi grain bread, eggs, milk, vanilla, salt

Taken from www.food.com/recipe/magda-s-creme-caramel-french-toast-516735 (may not work)