Ooooh, this breakfast is sweet and rich. If you want the french toast a little more crispy, half the sauce and bake it on a cookie sheet.
2 cups milk
1.5 cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
1 1/3 cup brown sugar
3 tablespoons light corn syrup
Butter a 9x13 casserole dish. Arrange the slices of bread in the bottom (do not layer!).
In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in a preheated oven, uncovered, for 40 minutes.