1 cup brown sugar 1/3 cup butter 2 Tablespoons light corn syrup 1 package PF maple swirl french toast bread 10 eggs 3 cups milk 1 teaspoon cinnamon

Cook brown sugar, butter, corn syrup until melted. Pour into ungreased 9 x 13 pan. Place bread in dish. Beat eggs, milk, and cinnamon in separate bowl. Pour mixture over bread. Cover and refrigerate for 2 -24 hours. Bake 30-35 minutes at 350.