Caramel Overnight French Toast

Conference weekend....brunch with friends...what to make?!  I was searching on All Recipes and came across this recipe.  It is great!  I did make a few changes to the original recipe with wonderful results!

1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices bread (I used 1 loaf of Pepperidge Farm Cinnamon Swirl bread, about 16 pieces) cut into 1 inch cubes
1/4 cup sugar
1 teaspoon ground cinnamon, divided
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract

1.In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside.

2.In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.

3.Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.