Creme Brulee French Toast with peaches. Enough said! Recipe for those who want to enjoy. :)
Crème Brulee French Toast
Cut thick (2") slices of french bread (can be made with gluten-free french bread) and toast it lightly in the broiler before making recipe. Serves 8.
1/2 c. (1 stick) butter
1 c. brown sugar, packed
2 T. corn syrup
1 large loaf French bread (not baguette-type)
1 1/2 c. half & half
1 t. vanilla
1/4 t. salt (I omit)
1 29oz can peach slices (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 medium heat, stirring until smooth. Pour into a 9x13-inch pan or large glass casserole dish.
Arrange slices of bread in pan over brown sugar mixture;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 drained peach slices and sprinkle generously with cinnamon sugar. Refrigerate bread/peach mixture covered overnight (or 8 hours). Remove from refrigerator about one hour prior to baking to bring closer to room temperature. Bake in a preheated 350-degree oven, uncovered for 45-50 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.