French Toast Casserole

1 LOAF FRENCH BREAD, CUBED 8 EGGS 2 CUPS MILK 1 ½ CUPS HALF AND HALF 2 TEAS VANILLA ¼ TEAS CINNAMON Sauce ¾ CUP BUTTER 3 TABLESPOONS LIGHT CORN SYRUP 1⅓ CUP LIGHT BROWN SUGAR

BUTTER A 9X13 BAKING DISH AND PLACE BREAD CUBES IN IT. MIX TOGETHER REST OF INGREDIENTS AND POUR OVER BREAD. REFRIGERATE OVERNIGHT, COVERED. MIX TOGETHER IN A SAUCEPAN AND HEAT TIL BUBBLY. POUR OVER CASSEROLE AND BAKE UNCOVERED AT 350 FOR 40-45 MINUTES.