Overnight French Toast (for 6)

1 cup brown sugar
3 Tbsp white corn syrup (in a pinch, I make a syrup with white sugar and water)
1/3 cup butter
Melt above ingredients in pan. Pour into large, lightly-greased Pyrex baking dish.

5 eggs
1 1/2 cups milk
1 tsp cinammon
Whip above ingredients. Set aside.

Cover bottom of pan with thickly-sliced bread (approx. 1" thick slices of large loaf French-style bread work well), so that no big gaps are left. Trim slices to fit if needed. Pour milk & egg mixture over the bread. Cover with plastic film and place in refrigerator overnight.

Bake in 350 oven for 35 mins, or until top is lightly brown. Let set 8-10 minutes before serving with fruit. If the proportions are right, there is enough sauce in the pan that you don't need syrup.