Overnight French Toast Casserole

Our family go-to holiday dish has to be Overnight French Toast.  This has been a family favorite for well over ten years.  While I may make minor alterations as to seasonings or amount of caramel on the bottom (I have problems sticking to a recipe!) the basic recipe remains the same.
I do not have the source for this recipe.... I'm not taking credit for it myself.  If you know the source, please let me know and I will document it!

Overnight French Toast Casserole

BOTTOM:
1tablespoons corn syrup
1/4 cup butter
1/3 cup packed brown sugar
Middle:
1 loaf  French bread, cut into 1-inch cubes
2 cups milk
6 eggs
4 teaspoons sugar
1 teaspoon vanilla
3/4 teaspoon salt
TOPPING:
3 tablespoons sugar
2 teaspoons ground cinnamon

Directions
 In medium sauce pan combine ingredients for bottom layer and bring to a slight boil for 3 minutes.  Remove from stove and pour into a greased 13-in. x 9-in. baking dish.
Whisk together the eggs, milk, sugar, vanilla and salt. Place bread cubes in a  In a large bowl,  Pour egg mixture over bread. Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Turn pan over onto a foil lined baking sheet (otherwise the caramel can harden in the dish making serving difficult). Serve with maple syrup if desired.  The recipe says it will serve 12, but not if your family eats large servings! It feeds my family of six without leftovers.