Baked French Toast

1 (1lb) loaf french bread, cut diagonally in 1 inch slices (I don't use the ends)
8 eggs
3 cups half and half cream
2 tsp vanilla
1/4 tsp cinnamon
3/4 c butter
1 1/3 C Brown Sugar
3 Tbs light corn sypup

1. Butter a 9 x 13 baking dish. Arrange the slices of bread on the bottom. In a large bowl, combine eggs, cream, vanilla and cinnamon. Pour over bread slices, cover with foil and refrigerate overnight.
2. The next morning take the pan out of the fridge and flip each piece of bread over. This helps the top not be too crunchy and the bottom too soggy. Let it sit on the counter while you pre-heat the oven to 350. While the oven is preheating, in a small saucepan, combine butter, brown sugar and corn syrup. Heat until bubbling. Pour over bread and egg mixture.
3. Bake in oven, uncovered for 40 minutes. Put a cookie sheet or layer foil under the pan to catch bubble overs.

Makes 12 servings and re-heats really well.