Crème Brulee French Toast

½ C unsalted butter
1 C packed brown sugar
2 tbsp corn syrup
12 slices bread extra thick texas toast style
5 eggs
1 ½ C half and half cream
1 tsp vanilla
¼ tsp salt

Melt butter in small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into 18x13 jelly roll pan.
Remove crusts from bread, arrange in baking dish in single layer. In small bowl, whisk together eggs, half and half, vanilla, and salt. Pour over bread. Cover and chill at least 8 hours.
Preheat oven to 350. Remove dish from fridge and bring to room temp.
Bake uncovered 35-40 minutes until puffed and lightly browned.