CREME BRULEE FRENCH TOAST
1/2 cup Shedd's Spread Country Crock® Spread
1 cup firmly packed brown sugar
2 Tbsp. corn syrup
6 slices Italian or French bread, (about 1 in. thick)
1-1/2 cups half and half or light cream
5 large eggs
1 tsp. vanilla extract
1/4 tsp. salt
In 1-quart saucepan, melt Shedd's Spread Country Crock® Spread over medium heat and stir in sugar and corn syrup until smooth.
In 13 x 9-inch baking dish, evenly pour sugar mixture, then add bread slices, arranging in 1 layer.
In large bowl, with wire whisk, blend remaining ingredients. Evenly pour over bread slices, pressing bread down until some liquid is absorbed. Cover with aluminum foil and refrigerate 4 hours or overnight.
Preheat oven to 350°. Remove dish from refrigerator and bring to room temperature. Bake uncovered 35 minutes or until bread is golden brown. Serve warm and, if desired, with sliced strawberries.