1. In a small saucepan over med-high heat, melt butter and brown sugar until sugar is dissolved, stirring constantly. 2. Add in corn syrup and cook until thickened, about 2-3 minutes. 3. Pour mixture into a 9 x 13 inch baking pan sprayed with nonstick cooking spray; sprinkle nuts over top. 4. Place bread slices over nuts, completely filling pan and forming a single layer. 5. In a bowl, whisk together the eggs, milk, vanilla, cinnamon, and salt; pour over bread slices, saturating evenly. 6. Cover and refrigerate 2 hours or overnight. 7. Remove from refrigerator and bring to room temperature, about 30 minutes. 8. Bake, uncovered, at 350° for 45-50 minutes, or until lightly browned. 9. Let stand 10 minutes before serving inverted on serving plates. ---------------------------------------------------------------------------
Nutrition
Ingredients
