Creme Brulee French Toast

Crème Brulee French Toast
Kristen Clayton

½ c. unsalted butter
1c. packed brown sugar
2 tbsp. corn syrup (I used agave nectar)
Bread, sliced, to cover butter mixture (entire bottom of pan)
5 large eggs
1 ½ c. half-and-half (coconut milk is good too!)
1 tsp. vanilla
¼ tsp. salt

In a saucepan, melt butter, brown sugar, and corn syrup. Spread in a 9 x 13-inch glass baking dish. Arrange bread so it covers the entire bottom of the pan. Mix remaining ingredients and pour over bread. Let it sit overnight in fridge. Bake at 350 for 35 minutes.