Creme Brulee French Toast

I have always been a sucker for a luscious, unhealthy, sugary breakfast. I rarely eat them, but occasionally I splurge and love every second of it. I figured Easter morning was a good day to splurge. I got this recipe from my mom a few years ago. She made it for us at a breakfast for dinner get together we had. Ever since I started this blog I have wanted to put this recipe on here. I love it because I can make it the night before and bake it the next day. I also love it because it has a yummy carmel that ends up on top and you don't have to add extra syrup (that is unless you are my mom and likes the extra syrup).

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tbs corn syrup
1 loaf texas toast bread (I actually used homemade whole wheat bread)
5 eggs
1 1/2 cups half and half cream
1/4 tsp salt
1 tsp vanilla

In a small sauce pan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour into large greased jelly roll pan. Spread to cover surface. Place 12 slices of texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla in a separate bowl. Spoon egg mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered in a 350 degree oven for 20 minutes. If not serving immediately turn each slice of bread over to prevent bread from sticking to the bottom of pan.