Friday, October 5, 2007

Creme Brulee French Toast

This recipe is courtesy of Chad's Mom Brenda. (a great cook) We love making this when people come over--also a great one for Conference Weekend!

bottom layer:
1 stick butter
1 C brown sugar
2 T corn syrup

1 loaf french bread (the fluffy kind, not the hard baguette)

top layer:
1 1/2 C half & half (can use the fat free)
5 eggs
1/4 tsp salt
1 tsp vanilla
1 29 oz. can of peach slices
2+ T cinnamon sugar

Melt the butter in a saucepan. Stir in brown sugar and corn syrup into the melted butter until smooth. Don't overcook or it will become hard when baked. Pour into a 9x13 inch pan.

Slice french bread into 1-2 inch slices. Place on top of the melted butter. Squish in as many pieces as possible, but only make one layer. You should be able to do almost the whole loaf of bread.

Beat eggs, half & half, vanilla and salt. Pour over bread. Placed drained peach slices on top & sprinkle with cinnamon sugar. Refrigerate for 8 hours or overnight.

Bake at 350 for 45-55 minutes. (You may have to bake it a touch longer if you've used the fat free half and half) Serve with fresh whipped cream or squirty whipped cream. SOOO yummy!

1 comment:

ktgrace said...

thanks for posting this for me...can't wait to make it for our Conference Brunch.