Creme Brulee French toast

1/2 cup butter
1 cup packed brown sugar
2 Tablespoon corn syrup
1 load of French bread, sliced into 1 inch pieces
5 eggs
1 1/2 cups half and half
1/4 teaspoon salt
1 teaspoon vanilla

In a small saucepan, melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.  Pour mixture into a large greased jelly roll pan.  Spread to cover the surface of the pan.  Place slices of bread in a single layer over the caramel mixture to cover the pan.  Mix together eggs, cream, salt, and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight.  Bake uncovered at 350 degrees for about 30 minutes.  Remove from over and turn each slice of bread over.