Caramel Soaked French Toast (8 servings) 1 and 1/2 cups firmly packed brown sugar 3/4 cup butter 1/4 cup light corn syrup 10 (1 and 3/4 inch thick) slices of French bread 4 eggs beaten together 2 and 1/2 cups half & half 1 Tablespoon vanilla 1/4 teaspoon salt 3 Tablespoons sugar 1 and 1/2 teaspoon cinnamon 1/4 cup melted butter Each piece of tender French toast bakes in a dreamy wading pool of gooey caramel. The bread is tender and custard-like. The top is buttery and golden brown. I served my portions with dollops of maple-infused homemade whipped cream. I like this recipe a lot. However, there's a similar recipe on this site that I like just a tiny bit better. If you want your caramel to be thick, gooey and candy-like, make the recipe on this page. If you'd rather it be more like a thick, sticky syrup, check out the recipe for Overnight Caramel French Toast. (The recipe on this page was submitted in 2007. It was tested and photographed in July 2014.) How To Make Caramel Soaked French Toast For syrup: Combine 1st 3 ingredients in a medium saucepan and cook over medium heat, stirring for 5 minutes.... or until bubbly. Pour syrup evenly into a 13 inch by 9 inch cake pan that has been lightly buttered. Arrange bread slices over syrup. Combine: eggs, milk, vanilla and salt, Stir. Pour over bread slices. Cover and chill overnight or for at least 8 hours. Combine: 3 Tablespoons sugar and cinnamon and sprinkle over bread. Drizzle melted butter on top. Bake uncovered at 350 degrees for 45 to 50 minutes until golden and bubbly and serve immediately. The best you ever had. It can be prepped before you hit the sack, then in the AM, just bake it. Mr Breakfast would like to thank overmedium for this recipe. Recipe number 2127. Submitted 8/28/2007.