Caramel French Toast

This week, our tennis captain, Margaret Ann, hosted a brunch to kick-off the spring Nalta season. We enjoyed two different types of quiche from The Puffy Muffin as well as their poppy seed bread. Fresh fruit was served as a healthy choice, but I'm not sure anyone had the willpower to refuse her caramel French toast. If you're looking for a decadent, yet easy, perfect recipe for brunch, look no further. This stuff was amazing!

After we enjoyed the meal and conversation, our fearless captains gifted each of us with our new team uniform: bright, fluorescent yellow shoe laces. :D (Thanks Mam and Nancy!) They definitely brought us luck as we won our season opener in our new A-3 division.

I'm predicting this is going to be one special season. In fact, they all have been. It takes a pretty special team to advance to a new division every season. Admittedly, I'll be especially embracing every moment given that Keely is now part of team Overserved . . . as my partner!

Caramel French Toast

Ingredients:

• 1-1/2 cups packed brown sugar
• 3/4 cup butter
• 6 tablespoons light corn syrup
• 10 French bread slices, torn (or homemade sourdough bread!)
• 4 eggs, beaten
• 2-1/2 cups milk
• 1 tablespoon vanilla
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 1-1/2 teaspoon cinnamon
• 1/4 cup butter, melted

Directions:
In medium saucepan, combine brown sugar, 3/4 cup butter and corn syrup. Cook over medium heat, stirring constantly for 5 minutes until bubbly. Pour syrup evenly into a lightly greased casserole dish. Place torn bread over syrup.
Combine eggs, milk, vanilla, and salt. Stir well and pour over bread. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees. Combine sugar and cinnamon and sprinkle on top. Drizzle melted butter over top. Bake uncovered for 45-50 minutes or until bubbly and golden brown.