Kneaders French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can use any store bought cinnamon swirl bread)
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it)

Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup
1 c. Brown sugar
1 c. Heavy Whipping Cream
1 c. Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.