Overnight Syrup-On-The-Bottom French Toast

Syrup - To a medium saucepan, add the brown sugar, butter, corn syrup, milk, salt, and bring to a boil over medium-high heat; stir nearly constantly.

Pour syrup into prepared casserole dish.

French Toast - Arrange the bread slices in the casserole dish. I had one row of 8 full slices of bread and the row alongside it had 8 half slices of bread. Arrange the bread however you see fit to get it to fit in your dish; set aside.

To a large bowl, add the eggs and lightly beat them.

Add the milk, cinnamon, vanilla, salt, and whisk to combine.

Very slowly and evenly pour the egg mixture over the bread slices.

Cover casserole dish with aluminum foil and refrigerate overnight, at least 8 hours.

When you are ready to bake it, remove it in from the fridge, keep the foil on, place it in the oven, and turn the oven on to 350F. You don't need to first preheat the oven; just put the baking dish in the cold oven. Bake for 40 minutes, covered. Remove it from the oven and uncover it; set aside momentarily.

Cinnamon-Sugar - To a small bowl, add the sugar, cinnamon, stir to combine, and evenly sprinkle over the French toast.

Return casserole dish to the oven and bake for another 40 minutes, or until it is as firm and golden as desired, and serve immediately. Make sure to spoon the syrup on the bottom over the slices of French toast, as generously as desired. French toast is best warm and fresh.

Adapted from Allrecipes