Skiers' French Toast

Recipe View 5 mins In a medium saucepan, combine the light corn syrup, butter, and brown sugar. Simmer over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, about 3-5 minutes. Pour the mixture evenly into the bottom of a 9x13-inch baking dish.

Recipe View 2 mins Slice the bread into 1-inch thick slices. Arrange the slices snugly over the syrup mixture, layering as needed to fit.

Recipe View 3 mins In a large bowl, whisk together the eggs, milk, vanilla extract, and salt until well combined. Gently pour the egg mixture evenly over the bread slices, ensuring that all the bread is moistened.

Recipe View 8 hrs Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the bread to soak up the custard.

Recipe View 5 mins The next morning, preheat your oven to 350°F (175°C).

Recipe View 45 mins Remove the plastic wrap from the baking dish and bake in the preheated oven for 40-45 minutes, or until the French toast is golden brown and puffed up, and the custard is set.

Recipe View 5 mins Let the French toast cool for a few minutes before cutting it into squares. Invert the squares to serve, allowing the caramelized syrup from the bottom of the pan to drizzle over each piece. Serve warm.