Butterfly Garden's Baked French Toast

· 1 stick unsalted butter
· ½ cup light corn syrup
· 1 cup light brown sugar
· 12 slices Sarah Lee Delightful Wheat bread (45 cal/slice)
· 1 cup toasted pecans, coarsely chopped (optional)
· 6 large eggs, slightly beaten
· 1 cup heavy cream (I forgot to get the cream; used buttermilk instead - half & half probably would work too)
.  1-1/2 tsp vanilla extract 
· ¾ cup honey, if desired
· Cinnamon, if desired

Spray a 9-by-13-inch baking dish with vegetable oil.

Melt the butter over medium heat, and stir in the corn syrup and brown sugar. Mix well by hand, and pour into greased dish.

Layer the bread slices on top of the brown sugar, double stacking them. (Sprinkle pecans over first layer of bread, if using.)

Whisk beaten eggs, cream and vanilla together by hand, and pour over bread slices. Cover dish, and let sit overnight in the refrigerator.

The next morning, bake uncovered for about 40 minutes at 350 degrees, or until tops of bread are browning. Cut bread slices diagonally and arrange on serving platter. Drizzle syrup in the pan over French toast, as well as honey and cinnamon if desired. Serve with fresh berries and freshly sweetened whipped cream.

Serves 6 as a main dish, 8-10 as a side dish