Overnight Caramel French Toast

1 Cup Packed Brown Sugar
1/2 Cup Butter
2 Tbsp. Light Corn Syrup
12 Slices Bread (thicker slices is better)
1/4 Cup Sugar
1 teas. Watkins Cinnamon
6 Eggs
1 1/2 Cups Milk
1 teas. Watkins Vanilla, Original Double Strength
1 teas. Watkins Caramel Extract

In a small saucepan over medium heat, bring brown sugar, butter and corn syrup to a boil.  Stir constantly.  Remove from heat.  Pour into greased 9 x 13 pan (sprayed with Watkins Cooking Spray).  Top with 6 slices of bread.  Combine sugar and 1/2 teas. Cinnamon, sprinkle half over bread.  Place remaining bread on top.  Sprinkle with remaining sugar mixture; set aside. In large bowl beat eggs, milk, vanilla, caramel extract and remaining cinnamon.  Pour over bread.  Cover and chill for 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 degrees for 30-35 minutes. 

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