Creme Brulee French Toast

Thanks to Julie Bryan and remember - it needs to sit in the fridge overnight! Serves 6

1 stick butter, unsalted

1 cup brown sugar

2 tbsp corn syrup

1 loaf country style bread, sliced

5 large eggs

1 and 1/2 cups half and half

1 tsp vanilla

1/4 tsp salt

Prepare a 9x13 pan by spraying with pam.

Melt butter, brown sugar, and corn syrup in a saucepan. Pour into prepared 9x13 pan. Arrange bread in pan, at an angle so it looks pretty. Whisk together remaining ingredients and pour evenly over bread. Cover and chill 8 hours or up to 1 day.

Take out of fridge one hour before baking, in order to bring it to room temperature. Bake at 350F for 35 - 40 minutes, until slightly golden.

Buttermilk Syrup

1 cup sugar

1/2 cup butter

1/2 cup buttermilk

1 tbsp corn syrup

1/2 tsp baking soda

1/2 tsp vanilla

Heat sugar, butter, buttermilk, and corn syrup on stove until melted. add baking soda (be careful it will foam!) cook for 5 minutes and remove from heat. Add vanilla and serve immediately with the French Toast.