• ½ cup butter

• 1 cup dark brown sugar

• 2 T. light corn syrup

• 12 slices Pepperidge Farm toasting white bread

• 1 ½ cups half & half

• 6 eggs

• 1 t. vanilla

Combine butter, sugar and corn syrup in pan over medium heat and let boil for 2 minutes.  Pour sauce into a 9 x 13 pyrex dish coating the surface.  Cool.  Trim crust from bread.  Arrange slices in two layers in baking dish.  Combine half & half, eggs and vanilla.  Pour over bread.  Plastic wrap and refrigerate overnight.  Preheat oven to 350 degrees.  Bake toast 30-40 minutes.  Remove.  Cool 10 minutes before serving.  Remove and invert pieces so sugar topping faces up.  Serve with warm maple syrup.

• 8 slices of 1” thick French bread

•  1 cup fresh or frozen blueberries, thawed, rinsed and dried

•  1  8 oz cream cheese cubed

•  12 large eggs

•  1 cup milk

•  ½ t. salt

•  ¼ cup maple syrup

Arrange bread in lightly vegetable oil sprayed 9 x 13 baking dish.  Sprinkle with blueberries and cream cheese cubes.  Wisk eggs, milk, salt and ¼ cup maple syrup.  Pour over bread.  Cover and refrigerate overnight.  Bake covered for 30 minutes in 350 degree oven.  Remove cover and bake until lightly browned on top – about 30 minutes longer.  Serve with maple blueberry syrup which is 1 cup of blueberries added to ½ cup maple syrup heated in sauce pan.  Reduce heat to low and simmer until slightly thickened