---------- Recipe via Meal-Master (tm) v8.02
  Categories: Brunch, Breads, Dairy
       Yield: 4 servings
            Jean Gaschen
       5 tb Butter
       1 c  Brown sugar
       2 tb Dark Karo)
     1/2 c  Milk
       5    Egg
       1 ts Vanilla
            French bread
            Whipped cream
            Pecans; chopped
   Cook corn syrup, butter, and brown sugar until bubbly.
   Pour into a 13x9 baking dish and generously sprinkle
   chopped pecans over the syrup mixture. Arrange 2
   slices of french bread over the mixture. Beat together
   eggs, milk, and vanilla. Pour over the bread and
   refrigerate overnight. Bake at 350 for 45 min.and
   invert! Serve with cream and strawberries. A nonstick
   pan makes life easier. Watch closely, you don't want
   it to get too brown. Can be made the night before.
   Format for MM by Judy Garnett Converted by MMCONV
   vers. 1.00