Ingredients:
2 tbsp corn syrup
1 cup firmly packed brown sugar
5 tbsp margarine or butter
16 slices inexpensive wheat sandwich bread, crusts removed
5 eggs
1 1/2 cups milk
1 tsp vanilla extract
about 1/2 cup sour cream
1 1/2 cups strawberries, hulled, or 1 oz. pkg frozen unsweetened strawberries, partially thawed
Instructions:
Combine corn syrup, brown sugar and margarine in a small heavy saucepan and heat, stirring, until bubbly. Pour syrup mixture into a 9x13" pan. Nestle the bread slices into the syrup, making two layers. Mix together eggs, milk and vanilla and pour over the bread. Cover pan and refrigerate overnight. The next morning, remove the pan from the refrigerator and discard the cover. Place pan in a preheated 350 degree oven an bake 45 minutes. To serve, loosen edges of bread from pan sides with the blade of a knife or a thin blade spatula. Invert the pan onto a serving plate so that the caramelized portion of the french toast is on top. Divide into serving portions and top each serving with a tbsp of sour cream and some strawberries. Serve immediately.
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