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Overnight Caramel Strata

1 C packed brown sugar

½ C unsalted butter

2 Tbsp. light corn syrup

12 slices French, sourdough or white bread (crusts trimmed)

1 ½ C whole milk

6 large eggs

1 Tsp. vanilla

¼ Tsp. salt


Combine sugar, butter and corn syrup in heavy pan.  Stir over medium heat until it comes to a boil.  Pour into 13x9x2 glass baking dish.  Cool.  Layer bread on top of caramel, 2 slices deep. Wisk together milk, eggs & vanilla and pour over bread and caramel.  Cover and refrigerate overnight.  Preheat oven to350.  Bake strata about 40 minutes until bread is puffed and light golden brown.   Let stand 5 minutes.  Cut into portions and invert onto plates so caramel layer is on top, garnish with fruit.