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If you would like a bit of change in this recipe, you can put slices of canned pineapple over the syrup mixture and then lay the bread on top of the pineapple. When it is served, turn it over and it resembles a pineapple upside down cake.
Combine sugar, butter and corn syrup in heavy small saucepan. Stir mixture over medium low, heat until butter melts and sugar dissolves. Bring to a boil. Pour into 13 x 9 x 2-inch glass baking dish. Tilt the dish to coat the bottom evenly. Arrange 6 bread slices in a single layer atop caramel, trimming bread to fit. Whisk the milk, eggs, vanilla, and salt in a bowl to blend. Pour over the bread, Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake strata uncovered until bread is puffed and light golden brown, about 40 minutes. Let stand five minutes. Cut into 6 portions. Using spatula, invert each portion onto plate so that caramel side faces up. Garnish with fruit and serve.
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