Creme Brule French Toast

By andreabenz

Ingredients

• 1/2 c. (1 stick) butter
• 1 c. brown sugar, packed
• 1 large loaf french bread (the fluffy type - not a baguette)
• 5 eggs
• 1 1/2 c. half & half
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1 (29 oz) can peach slices in heavy syrup, drained well
• Cinnamon and sugar to sprinkle over pan (approx. 2 TBSP)
• 1 can whipped cream

Details

Servings 8

Preparation

Step 1

In 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 caserole dish.

Trim crust and ends from entire loaf of French bread. Cut bread into 2 inch slices. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half & half, vanilla and salt until well-combined.

Pour evenly over bread, top with peach slices and sprinkle generously with cinnamon sugar. Refrigerate bread/peach mixture, covered, for 8 hours or overnight. Remove from refrigerator about one hour prior to baking to bring to room temperature.

Bake in a preheated 350 degree oven, uncovered, 45 to 55 minutes until puffed and edges are pale golden. Immediately invert casserole onto a large platter to serve or leave in the baking dish and serve directly from it.

Serve with whipped cream.