1 cup packed dark brown sugar

½ cup (1 stick) unsalted butter

2 Tablespoon light corn syrup

16 white sandwich bread slices

crusts trimmed

1 ½ cups whole milk

6 eggs

1 teaspoon vanilla

¼ salt

Combine sugar, butter and corn syrup in a heavy small pan. Stir mixture over medium low heat until butter melts and sugar dissolves.  Bring to a boil. Pour into a 13x9 glass baking pan.  Tilt dish to coat bottom evenly, cool.

Arrange the bread slices in the pan.  Whisk milk, eggs, vanilla and salt in bowl to blend.  Pour over the bread.  Cover and chill overnight.

Preheat oven to 350F.  Bake uncovered until bread is puffed and slightly golden brown, about 40-45 min.  Let stand 5 minutes and cut into 8 portions.  Using a spatula invert onto a plate, so that caramel side is up.  Garnish with fruit  and serve.