Praline French Toast

1 cup firmly packed light brown sugar ½ cup butter

2 tablespoon light corn sugar 2 12-oz packages crescent rolls

6 large eggs 1-1/2 cups milk 1 teaspon vanilla extract

¼ tspn salt

Stir together first 3 ingredients in a small saucepan. Cook over low heat until butter melts and mixture is smooth. Pout into a lightly greased 13X9 inch baking dish. Place crescent rolls in a double layer over syrup.

Whisk together eggs, milk and remaining ingredients. Pour over rolls, cover and chill 8 hours or overnight.

Remove from refrigerator and let stand at room temp for 30 minutes. Bake at 350 for 45 min. ( we found that maybe 5 or so minutes more might have been better.) Serve immediately (6 servings?? They must be BIG) Liza Johnson, Birmingham, Al.

Feb 98 Southern Living. Recipe called for 2 6-1/2 oz packages frozen butter crescent rolls, but we couldn’t find that.