Sunday, October 24, 2010

Breakfast tomorrow

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)
5 eggs
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.

1 comment:

Cheryl said...

OH yay! My recipe!!