Creme Brulee French Toast Casserole

1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
20ish small or 10 large croissants cut into 1/2" squares (enough to fill pan 3/4 full)
5 whisked eggs
1 1/2 cups half-and-half or heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt

Melt butter in a small saucepan over medium heat.  Mix in brown sugar and corn syrup, stirring until sugar is dissolved.  Pour caramel into a 9x13 inch greased baking dish.

Cut up croissants and arrange in the baking dish in a single layer on top of  the prepared caramel.  In a small bowl, whisk together eggs, half and half (or heavy cream), vanilla extract, and salt.  Pour over the bread.  (Do not saturate all the croissants with egg mixture but instead leave some sitting on top of casserole so they will get brown and crispy).   Cover and chill at least 8 hours, or overnight.

Remove the dish from the refrigerator and bring to room temperature.  Preheat oven to 350 degrees.  Bake uncovered 35-40 minutes until puffed and lightly browned.

Karren Mitchell  (shared by Megan Robbins)