Found a similar receipe in a newspaper at least 10 years ago and gave it a try... everybody RAVES when I make this, as it is usually for a special occasion like a special visitor or Chrsitmas morning. I love that you can make it up the night before and pop it in the oven the morning of - it's just one less thing to stress about! My boys affectionately call this "candy for breakfast", and there are NEVER any leftovers! You really won't need syrup for this one, the caramel is more than enough. Enjoy!
1Butter two 13 x 9-inch baking pans (I usually use glass).
2In medium saucepan, heat sugar, butter, cream and corn syrup over medium heat to just nearly boiling. Heat ONLY until sugar is completely dissolved and begins to thicken - make sure not to reach full boil, as mixture will be too tick and chewy once it's baked with the bread! Divide caramel mixture into prepared pans.
3Mix eggs, milk, half-and-half, vanilla and salt. Dredge sliced bread in egg mixture and plave on top of caramel mixture in the pans, covering as much surface area as possible. Cover pans with plastic wrap and place in refrigerator overnight.
4Preheat oven to 400 degrees. Remove plastic wrap and bake 30 minutes, or until golden brown but firm to the touch. Let set at least 2 minutes before serving. Serve by turning bread slices upside down onto plate and garnish with chopped pecans if desired.