1/2 Cup Butter
1 Cup Brown Sugar
2 TBS corn syrup
1 loaf Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 C. half and half
1/4 tsp salt
1 tsp vanilla
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth stirring occasionally. Pour mixture onto large, greased jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve immediately. Flip bread over when serving so the brown gooey side is face up. (Can be served with Magleby's syrups)
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