Nutty French Toast (8 servings) 12 slices rustic bread (like French bread cut about 1-inch thick) 8 large eggs 2 cups milk 2 teaspoons vanilla extract 1/2 teaspoon cinnamon 3/4 cup butter - softened 1 and 1/2 cups brown sugar - packed 3 Tablespoons dark corn syrup 1 cup chopped walnuts Place the bread slices face-down in a large deep baking dish (about 13 x 9). It's okay if they have to squeeze in a bit. In a large mixing bowl, beat the eggs with the milk, vanilla and cinnamon. Pour this mixture over the bread. Cover the baking dish with plastic wrap and refrigerate overnight (at least 4 hours). The next morning, remove the dish from the refrigerator and preheat the oven to 350 degrees. In a medium mixing bowl, cream the butter with the sugar and corn syrup. Spread this mixture over the bread in the baking dish. Sprinkle the chopped walnuts over the top of the dish. Bake for 1 hour or until golden brown on top. Remove from oven and allow dish to cool 10 minutes before serving. This is an overnight recipe where most of the dish is prepared in advance, so it's great for a quick, fancy breakfast/brunch solution. It can be eaten like a coffeecake, but for the best experience, top it with a little pat of butter and a drizzle of maple syrup. Mr Breakfast would like to thank bethy for this recipe. Recipe number 2352. Submitted 7/11/2008.