OVERNIGHT CARAMEL FRENCH TOAST

Serves: 8-10

■ 1 1/2 cups (375 mL) packaged brown sugar

■ 3/4 cup (180 mL) butter

■ 1/3 cup (80 mL) white corn syrup

■ 8-10 slices French bread,

■ 1 1/2 inches (4 cm) thick

■ 4 eggs

■ 2 1/2 cups (625 mL) homogenized milk

■ 1 tbsp (15 mL) vanilla

■ 1/4 tsp (1 mL) salt

■ 1/8 tsp (0.5 mL) nutmeg

■ 2 tbsp (30 mL) sugar

■ 1 tsp (5 mL) cinnamon

1. Combine brown sugar, butter and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour mixture evenly over bottom of a greased 9-by-13-by-2-inch (23-by-33-by5-cm) baking dish. Arrange bread slices on top of brown sugar mixture. Bread slices should fit tightly.

2. Whisk together eggs, milk, vanilla, salt and nutmeg. Pour egg mixture evenly over bread slices. Cover and refrigerate overnight.

3. Remove baking dish from refrigerator and let stand for 20-30 minutes. Meanwhile, preheat oven to 350 F (175 C). Combine sugar and cinnamon; sprinkle over bread slices.

4. Bake, uncovered, for 45-50 minutes or until puffed and a knife inserted in centre comes out clean. Serve immediately.