1 loaf French or sourdough bread
1 cup brown sugar
2 tablespoons corn syrup
1/2 cup butter
1/2 teaspoon maple extract
1 1/2 cups milk
2 teaspoons cinnamon
Slice bread into 3/4-1 inch thick slices. Butter a 9×13 baking dish.
Combine sugar, corn syrup and butter. Melt over medium-low heat. Increase heat, bring to a boil and boil 1 minute. Stir in maple extract (also see note 1 below).
Using tongs, dip bread into hot syrup and arrange in 9×13 pan. Beat together eggs, milk, and cinnamon. Pour over bread. Cover and refrigerate overnight or at least 4-8 hours (also see note 2 & 3 below).
Bake toast at 350 F for 35-45 minutes or until cooked through and a crust forms on top. Serve hot with fresh fruit.
1. Rather than making the syrup, substitute 1 1/2 cups regular pancake syrup.
2. A short cut maybe to pour 1/2 the syrup in the bottom of baking dish. Arrange bread on top and lightly press into the syrup. Pour the remaining syrup over bread slices and spread evenly over each slice.
3. Recipe maybe doubled or tripled and cooked in a half-sheet baking pan with sides for large crowds.