Baked Caramel French Toast

My friend Tina sent this recipe to me after I posted the recipe for Ice Cream Caramel Rolls. Since she and her family were here this past weekend, Saturday morning was the perfect time to try it. It is SO good!
We made a 9x13 pan and made made another half batch of caramel to go on it. I'm sure it would be just fine as written, but a little extra caramel is never a bad thing! We 4 adults and 4.5 kids easily polished off the pan.
(Notice I had to purchase whipping cream again--oh darn!)

Baked Caramel French Toast

Caramel
1 cup brown sugar
6 T butter
1/3 cup whipping cream
1 T light corn syrup

Egg Mixture
6 eggs
1/4 cup milk
1 tsp. vanilla
pinch of salt

6-10 slices Texas bread (depending on size of pan--squeeze as many in as you can)

Place caramel mix on stove over medium heat and melt until smooth. Spread in greased pan(s). Cut bread slices into halves and dunk in egg mixture. Place over caramel mixture making sure they are close together with no gaps. Cover and refrigerate for 8 hours or overnight. Bake at 400 degrees for 20-25 minutes. Top should be slightly browned. Invert pan onto cookie sheet and scrape out excess caramel.