Make the Caramel Base:
In a small saucepan over medium heat, combine butter, brown sugar, and corn syrup.
Stir constantly until the mixture is melted and smooth (about 3-4 minutes).
Pour the caramel evenly into a 9×13 inch baking dish.
Arrange the Bread:
Arrange the bread slices in the baking dish on top of the caramel base, slightly overlapping if needed.
Prepare the Custard:
In a large bowl, whisk together eggs, milk, cream, vanilla extract, and salt until well combined.
Soak Overnight:
Pour the custard mixture evenly over the bread, ensuring each slice is well coated.
Cover the baking dish with plastic wrap and refrigerate for at least 8 hours (or overnight).
Bake:
Preheat oven to 350°F (175°C).
Remove the baking dish from the refrigerator and let it sit at room temperature for 15-20 minutes.
Bake uncovered in the preheated oven for 35-40 minutes, or until the top is golden brown and the custard is set.
Serve:
Let the French toast cool for 5 minutes before serving.
Flip slices to reveal the caramelized bottom.
Enjoy warm!
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