Cr�me Caramel French Toast

2 tablespoons corn starch
1 cup brown sugar
1/4 cup butter
1 1/2 lbs. cinnamon raisin bread (I use 1 1/2 loaves of Pepperidge Farm)
6 eggs
2 cups milk
2 cups light cream (or 1/2 & 1/2)
1/3 cup sugar
1 tablespoon vanilla
1/2 teaspoon salt

In saucepan melt corn starch, brown sugar and butter. Spread in bottom of 11" x 17" glass pan. Overlap bread like dominoes on the syrup. In large bowl combine rest of ingredients. Mix well and slowly pour over the bread. Refrigerate overnight covered with aluminum foil.

Bake, covered at 350� for 50-55 minutes uncovering last 10 minutes. The toast should be puffed and golden.

Serve as is or cut into 8 pieces and invert. Top each piece with 2 tablespoons of sour cream and serve with fresh berries or berry sauce.

Serves 8

AUTHOR: Jerseygirl