2 Tbls Corn Syrup
1 c brown sugar
5 Tbls butter
16 slices cinnamon bread (or enough to make 2 layers)
1 ½ c milk
1 Tbls vanilla
In a heavy saucepan combine corn syrup, sugar and butter. Heat stirring constantly until bubbly.
Pour syrup into buttered 9x13 pan. If using pecans sprinkle them into pan also. Nestle the bread slices into syrup, making 2 overlapping layers. Cut the bread to fit as needed. Sprinkle with more pecans if desired.
In a large bowl mix eggs, milk and vanilla together. Pour over the bread covering well. Cover and refrigerate overnight.
Bake in a 350°F degree oven for about 45 minutes. It should be golden in color and egg mixture set.
To serve, loosen edges and cut into 2 inch squares. If desired, invert the squares onto plate so that caramel is now on top.
Top with sour cream (greek yogurt), berries or fruit sauce.
8 oz frozen fruit (mixed berries)
1 Tbls Honey
1/8 tsp salt
½ c sugar (or to taste)
In saucepan place fruit and ¼ c water. Heat until for tender. Smash fruit slightly , add honey and salt. Add sugar and stir to disolve.