creme brulee french toast

1/2 c. butter
1 c. packed brown sugar
2 Tb corn syrup
1 loaf texas toast bread
5 eggs
1 1/2 c half-and-half cream
1/4 tsp salt
1 tsp vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18 x 13 x 1 inch). Spread to cover surface. Place 12 slices Texastoast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for about 30 min. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with syrup. Makes 12 servings.