1/2 cup whole milk
1 teaspoon vanilla
1/4 teaspoon salt
8 slices of french bread or thick slices of bread
1 cup of brown sugar
6 Tablespoons butter
1/3 cup heavy whipping cream
1 Tablespoon light corn syrup
Spray a baking dish with cooking spray.
Mix topping ingredients. Cook over medium heat, stirring constantly until smooth.
Do not let it boil. Spread topping in baking dish.
In a bowl, beat eggs with whisk. Whisk in milk, vanilla, and salt.
Dip bread slices into egg mixture, making sure all mixture is absorbed. Arrange evenly over topping mixture.
Cover and refrigerate at least 8 hours, preferably overnight.
When ready to bake, heat oven to 400*. Uncover baking dish, bake for 20-25 minutes or until bubbly and toast is golden brown.
Remove from oven and let stand for about 5 minutes.
Place upside down onto serving tray or large plate. Scrape any extra caramel onto toast. Serve immediately.
You can serve with a little whipped cream, ice cream, fruit, or just by itself. It needs NO SYRUP.
Then take a nap.