Creme Brulee French Toast
  • 1/2 c ( 1 stick) Butter
  • 1 c brown sugar- packed
  • 2 tbsp corn syrup
  • 1 tsp vanilla
  • 1 large loaf french bread
  • 5 eggs
  • 1 1/2 c half and half
  • 1/4 tsp salt
  • l (29 oz) can peach slices drained
  • Cinnamon sugar to sprinkle on top
  • 1 pint whip cream whipped
  1. Melt butter with brown sugar and corn syrup over moderate heat. Stir until smooth. Pour into a foil lined 9x13 pan.
  2. Cut french bread into 2 inch slices. Arrange bread into one layer in the baking pan, squeezing them slightly to fit.
  3. In a bowl, whisk together eggs, 1/2 and 1/2, vanilla and salt until well combined. Pour evenly over bread. Top with peach slices and sprinkle with cinnamon sugar. Refrigerate covered for 8 hrs or overnight.
  4. Remove from refrigerator about one hour prior to baking to bring to room temperature.
  5. Bake at 350 degrees uncovered, 45-55 min until puffed and edges are pale golden. Immediately invert the casserole onto a large platter or serve from baking pan. Can be served with whipped cream.
I've used fresh raspberries instead of peaches. I always get rave results.