Crème Brulee French Toast
½ c (1 stick) butter
1 c brown sugar, packed
2 T corn syrup
1 large loaf French Bread
(the fluffy kind, not a baguette)
1 ½ c half and half
1 tsp vanilla
¼ tsp salt
1 (29 oz) can peach slices in heavy syrup (drained well)
Cinnamon sugar to sprinkle over pan (approx. 2 T)
1 pint heavy cream, whipped
In a small saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 9x13 pan or large glass casserole dish.
Trim crust and ends from entire loaf of French bread. Cut bread into 2 inch slices. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla and salt until well combined.
Pour evenly over bread, top with peach slices and sprinkle generously with cinnamon sugar. Refrigerate bread/peach mixture, covered, for 8 hr. or overnight. Remove from refrigerator about 1 hr. prior to baking to bring to room temperature. Bake in a preheated 350 oven, uncovered, 45-55 minutes until puffed and edges are pale golden. Immediately invert the casserole onto a large platter to serve, or leave in the baking dish and serve directly from it. Serve with whipped cream.
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