Caramel French Toast

Although I started with the best intentions to eat and prepare only healthy foods in 2012, I have strayed from my resolution. I did not eat more than a bite of this, I could have made a low fat/low calorie treat, it probably would have been a better plan since it is only the beginning of January. But I broke down and made a yummy breakfast treat that will fill a kitchen with love. I was asked to bring a breakfast treat that is more of a "treat" than a breakfast food. I went to a meeting at a woman's prison, and the employees eat the food prepared by the inmates. I do not believe this food is on the prison menu, so I thought it would be a nice diversion. It smells amazing and does not require extra syrup or ingredients. I just love the smell as it comes out of the oven, it fills the room. The prison employees loved it, they are wonderful people who usually eat cereal and powdered milk for breakfast. I work closely with the prisons in San Diego, mostly for juveniles and women. I mentor a young woman in prison as a volunteer, and I also take my students into the system so that they may have a better understanding of the obstacles that many of these inmates face when they are released. We focus on health and assisting with referrals to improve their outcomes in the outside world. I have met many prisoners over my career, and they have made me appreciate the opportunities and life that I have. They have so many barriers that are often impossible to overcome, and sometimes they just need encouragement and education. I am very lucky to have met many amazing people who are trying very hard to overcome obstacles in this challenging world. This breakfast treat will not improve health, but it sure is yummy on a cold and rainy day. Caramel French Toast

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8-10

Ingredients

• 1 1/2 cups firmly packed brown sugar
• 3/4 cup butter, unsalted
• 1/4 cup corn syrup (Karo) (use light)
• 4 eggs, beaten
• 1 cup half-n-half
• 1 1/2 cups whole milk (I use 1%, not as creamy but I didn't want to go to the store at 5 AM)
• 1/4 t. salt
• 10 (1 1/2 inches thick) slices French bread (soft bread, not hard-this is really important)

        Topping for the next day:

• 4 T. sugar
• 1 1/2 t. cinnamon
• 1/4 cup butter, unsalted

Instructions

1. Combine sugar, butter and corn syrup in a saucepan. Cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 9 x 13 glass baking dish. Arrange bread slices over syrup. Combine eggs, milks, vanilla and salt; stir well. Gradually pour over bread slices. Cover and chill at least 8 hours (or overnight).
2. When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the soaked bread. Drizzle with the remaining butter.
3.  Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden brown and bubbly. Serve right away.