Vic's Decadent French Toast

Serves 8

2 tablespoons corn syrup

1 cup firmly packed brown sugar

5 tablespoons butter

16 slices good country bread, crusts removed

5 eggs

1½ cups milk

1 teaspoon vanilla extract

½ cup sour cream

1½ cups sliced strawberries or other seasonal fruit

1. Combine corn syrup, brown sugar and butter in a small, heavy saucepan and heat, stirring until bubbly. Pour syrup mixture into a 9x13 inch pan. Nestle bread slices into the syrup, making two layers.

2. Mix together eggs, milk and vanilla and pour over bread. Cover pan and refrigerate overnight.

3. The next morning, preheat oven to 350 degrees. Bake, uncovered, for 45 minutes.

4. To serve, loosen edges of bread with a thin spatula. Invert the pan onto a serving plate so that the caramelized portion of the French toast is on top. Divide into serving portions and top each serving with a tablespoon of sour cream and some strawberries.

— Recipe courtesy of Greenfield Inn, Greenfield, N.H., published in "Cinnamon Mornings and Savory Nights" by Pamela Lanier

Per serving without toppings: 380 calories, 13 g total fat, 6 g saturated fat, 155 mg cholesterol, 350 mg sodium, 57 g carbohydrates, 2 g fiber, 34 g sugars, 10 g protein.

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