Caramel French Toast Breakfast Casserole

I love French Toast. I also love breakfast casserole. Combining the two would be my idea of the perfect breakfast. My mom made a recipe that she saw on AM NorthWest and it was okay. It tasted good, but it needed a little help. So, I did a little editing and took it to a meeting yesterday. It was a hit. Now people are asking for the recipe. I thought I should put it on here to share the wealth with anyone who happens across my blog. So, here it is:

Kristi's Caramel French Toast Breakfast Casserole

Ingredients:

• 1 ½ cup brown sugar
• 4 Tablespoons butter
• 6 Tablespoons light corn syrup
• 1 1/2 cups eggs (just crack into a measuring cup until it reaches that point)
• 1 1/2 cups whole milk
• 2 teaspoon vanilla
• 1/4 teaspoon salt
• 12 slices of Cinnamon Burst bread from WinCo’s bakery, cut into cubes, crust optional.

Directions:

• Put bread cubes in a large mixing bowl.
• In a small saucepan combine brown sugar, butter, and corn syrup. Cook over medium heat until slightly thickened, stirring constantly. 
• Pour caramel mixture over bread cubes. Stir to coat evenly, pour caramel covered bread into 9x13 pan. (I put down parchment paper to keep it from sticking)
• Combine eggs, milk, vanilla and salt. Stir until well blended.
• Pour egg mixture over bread. 
• Cover and chill overnight or about 8 hours. 
• Bake uncovered at 350 degrees 40-45 minutes or until lightly brown and set.
• Serve warm. I served mine with a mixed berry compote and Cool Whip. Also good with apple pie filling, maple syrup, or just powdered sugar.