ak399@cleveland.freenet.edu (Carole A. Resnick) (11/05/90)
2 Tablespoons corn syrup 5 Tablespoons butter 1 cup brown sugar 5 eggs 1 1/2 cups milk 1 teaspoon vanilla chopped pecans whipped cream strawberries Cook the corn syrup, butter and sugar until bubbly. Pour into a 13x9x2 pan and generously sprinkle chopped pecans over syrup mixture. Arrange 2 inch slices of french bread over mixture. Beat together eggs, milk and vanilla. Pour over bread and refrigerate overnight. Bake at 350F for 45 minutes. Invert on serving platter. Serve with whipped cream and strawberries.