Crème Brulee French Toast

½ c butter

1 c brown sugar

2 T. corn syrup

1 loaf Texas Toast

5 eggs

1 ½ c half and half

1 t vanilla

¼ t salt

In a small sauce pan melt butter, sugar and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on pan in single layer. Mix remaining ingredients. Pour over bread. Cover and refridgerate overnight. Bake at 350 for 45 minutes. (Remove immediately from pan to prevent sticking.) Serve with ½ c. butter melted with 1 cup syrup.