Description
Great for brunch, or breakfast for dinner!
Ingredients
- ½ cups Butter
- 1 cup Brown Sugar
- 2 Tablespoons Light Corn Syrup
- 1 loaf (16 Oz. Size) Cinnamon Raisin Bread
- 6 whole Eggs
- 1-¾ cup Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoons Cinnamon
- ¼ teaspoons Salt
Preparation
In small saucepan, melt butter with sugar and corn syrup until fully combined. Pour into a greased 13×9 pan.
Lay bread over syrup mixture (usually 6 slices per layer, 3 layers high). If you want to make this look more presentable, you can also cube the bread and then lay over the syrup.
In a separate bowl, mix eggs with milk, vanilla, cinnamon, and salt. Pour over the bread. Cover with foil and refrigerate overnight. (I have let this sit for as little as 40 minutes before baking and it turns out just fine.)
Bake covered in a 350ºF oven for 25 minutes, then uncover for an additional 20 minutes. Serve warm! Be sure when you serve this to scoop up with a spatula all the yummy syrup on the bottom of the pan. I like to flip each piece upside down onto a plate!
