♦ In a small saucepan, combine sugar, butter and the corn syrup.
♦ Stir and simmer over medium heat, until blended and starting to thicken.
♦ Pour the mixture over the bottom of prepared dish.
♦ Lay 6 slices of bread over the caramel mixture, top with remaining 6 slices.
♦ In a bowl whisk together the eggs, milk, extract and salt.
♦ Pour egg mixture evenly over the bread slices.
♦ Cover the pan with plastic wrap and refrigerate overnight.
♦ The next day remove from the fridge, bake uncovered at 350 degrees for 40-45 minutes, until top is beginning to brown and caramel is bubbling around the edges.
♦ Serve immediately, while caramel is warm and gooey, flipping each piece as you serve it caramel side up. Top with fresh banana slices, chopped pecans or walnuts if desired.
~ Easily makes ½ a batch, or I made a 1/3 of the recipe for just 2 servings.
~ Substitute half & half for milk, maple extract for vanilla or use French bread.