Baked Caramel French Toast

Topping:
1c packed brown sugar
6 Tbsp butter
1/2 c heavy whipping cream
1 Tbsp light corn syrup

French Toast:
3 eggs
1/2 c milk
1 tsp vanilla
1/4 tsp salt
8 (3/4 inch-thick) diagonal slices of french bread

1. Spray 13 x 9 inch 3 qt glass baking dish with cooking spray. In 2 qt sauce pan mix topping ingredients.  Cook over medium heat stirring constantly until smooth. Do not boil. Spread topping in baking dish

2. In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed.  Arrange over topping in dish and cover.  Refrigerate at least 8 hours or overnight.

3. When ready to bake heat oven to 400 and uncover baking dish. bake 20-25 minutes or until bubbly and toast is golden brown,  Remove from heat and let stand 3 minutes,

4. Place large heatproof serving platter upside down over baking dish. Turn platter and baking dish over. Remove baking dish scrapping any extra caramel topping onto toast. Serve immediately.

This was pretty easy and very yummy.  Almost too sweet.(almost...)  We decided that next time we will also slice 1 or 2 apples (depending on size) and arrange them on the topping between the bread and caramel, and add walnuts (I'm not sure how many yet...) Making it an even more delicious "Caramel Apple Baked French Toast"  I will let you know how it goes, or you can try it and let me know :-)