Ingredients:
2 tablespoons corn syrup
1 cup firmly packed brown sugar
5 tablespoons margarine or butter
16 slices inexpensive white sandwich bread, crust removed
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
About 1/2 cup sour cream
1 1/2 cups strawberries, hulled, or one package frozen, unsweetened strawberries, partially thawed
Instructions:
Combine corn syrup, sugar, and margarine in heavy saucepan and cook, stirring, until bubbly.
Pour mixture into a 9x13-inch pan. Nestle the bread slices into the syrup, making two layers.
Mix together eggs and milk and pour over the bread. Cover pan and refrigerator overnight.
The next morning, take the pan from refrigerator and discard the cover. Place pan in pre-heated 350 degree oven and bake until set.
To serve, loosen edges away from pan sides with the blade of a knife or a thin-bladed spatula.
Invert the pan onto a serving plate so that the caramelization of the French toast is on top.
Divide into serving portions. Top each serving with a tablespoon of sour cream and strawberries.
Serve immediately.
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