French toast baked in the oven in a luscious caramel sauce and inverted to serve, topped with a dollop of sour cream.

Creme Caramel French Toast

2 tablespoons light corn syrup

1 cup brown sugar
1/4 cup butter
1 1/2 pound loaf of sliced cinnamon raisin bread

6 large eggs

2 cups milk
2 cups half-and-half

1/3 cup granulated sugar
2 teaspoons vanilla extract

1/2 teaspoon salt
Sour cream for accompaniment

1. In a saucepan combine the corn syrup, brown sugar, and butter. Cook until smooth and bubbly. Spread in the bottom of an 17 x 11-inch baking pan.
2. Overlap bread slices in pan over syrup.
3. In a bowl mix eggs, milk, half-and-half, sugar, vanilla, and salt. Pour over bread slices. Allow to set for 15 to 20 minutes.
4. Bake, covered, at 350°F (175°C) for 45 minutes, then remove cover. Bake for additional 10 to 15 minutes or until puffed and golden brown.
5. Slice and invert pieces to serve. Garnish with dollops of sour cream.

Makes 6 to 8 servings.