Preheat your oven to 350°F and grease a 9x13-inch baking dish.
In a saucepan over medium heat, melt the butter. Stir in brown sugar and corn syrup until smooth and bubbling.
Pour the caramel mixture evenly into the bottom of the baking dish.
Arrange bread slices snugly over the caramel layer.
In a bowl, whisk eggs, milk, vanilla, cinnamon, and salt until fully combined.
Pour the custard mixture evenly over the bread. Press gently so all slices absorb the liquid.
Bake uncovered for 40 to 45 minutes, until golden and set in the center.
Let rest for 5 minutes, then flip or scoop to serve with the caramel side up.
Notes
Tips for the Best Results
Use thick-cut bread like brioche or challah for the best texture. Slightly stale bread works even better because it absorbs the custard without falling apart. For deeper flavor, let the assembled dish rest in the fridge overnight before baking. If the top browns too quickly, loosely tent with foil during the last 10 minutes.
Tips for the Best Results
Use thick-cut bread like brioche or challah for the best texture. Slightly stale bread works even better because it absorbs the custard without falling apart. For deeper flavor, let the assembled dish rest in the fridge overnight before baking. If the top browns too quickly, loosely tent with foil during the last 10 minutes.