1 cup Domino brown sugar
1/2 cup Kerrygold butter (1 stick)
2 Tbsp. Karo light corn syrup
2 loaves French bread, sliced into 1″ slices
1 cup egg nog
1 cup half and half
1/2 tsp. McCormick cinnamon
Lightly grease a 9×13-inch baking dish.
Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
Place slices of french bread on top of the sugar mixture.
Combine egg nog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
Once it has refrigerated for designated time, Preheat oven to 325 degrees F.
Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven’s temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top. Serve with syrup.