Overnight Baked French Toast

• 2 Tablespoons corn syrup (I skipped this)
• 1/2 cup butter
• 1 cup packed brown sugar
• 1 cup chopped pecans (optional) (use whatever nuts)
• 1 pound loaf of day old bread (French is fine but I used cinnamon raisin)
• 5 eggs
• 1½ cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

1) Combine corn syrup (omit if you wish), 1 stick of butter, and brown sugar, in a small sauce pan over med heat.  Cook to boiling stirring often.  Cook one minute more. Remove from heat and pour into the bottom of a well greased 9X13 inch pan or casserole dish (glass pans work best for this dish).
Place bread slices over the sugar butter mixture filling the bottom of the dish, sprinkle pecans or nuts if using over the butter sugar mixture.  Top with the bread,doubling up slices to use the entire pound of bread, and covering the whole bottom of dish.
Whisk together eggs, milk, vanilla and salt until foamy.  Pour mixture over bread.  Cover dish and let sit in refrigerator over night.
The next morning preheat oven to 350ºF.  Uncover dish and bake 45 – 55 minutes. Allow to cool just slightly once removed from oven. Serve while hot or warm.  This dish can be reheated.