Melt together (microwave works great!): 8 T buttah, 1.5 C brown sugar, & 3 T Karo syrup. Pour in a greased 9x13 pan.
Beat together 8 eggs, 2.5 C evaporated milk, and 1 T cinnamon.
Dip thick slices of french or italian bread into egg mixture and arrange in pan.
Pour remaining egg mixture over the top.
Sprinkle top lightly with more cinnamon.
Bake at 350 for 35-40 min.
Dust with powdered sugar before serving.
You can also sprinkle pecans over brown sugar mixture if you like more of a pecan roll taste.
Tips: This works great if you prepare the night before and bake in the morning, just add 10-15 minutes onto the baking time. Pairs well with fresh fruit or sausage.
**disclaimer: that's not a picture of *my* baked french toast. I got the image off of Google...My camera is broken!