Ingredients
1/2 cup butter, cubed1 cup packed brown sugar2 tablespoons light corn syrup10 slices French bread baguette (1 inch thick)5 large eggs1-1/2 cups half-and-half cream2 tablespoons hazelnut liqueur or hazelnut flavoring syrup1 tablespoon vanilla extract Sliced fresh strawberries and chopped hazelnuts
Preparation
In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread.
In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until top is puffed, edges are golden and a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts.
