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Caramelized French Toast

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  8 servings
1/2 cup white corn syrup
2 cups brown sugar (packed)
2 sticks butter
16 slices Texas toast bread, crusts removed, cubed
12 eggs
2 cups half & half
2 teaspoons vanilla extract
Sour cream
Combine corn syrup, brown sugar and butter in a heavy saucepan and heat, stirring until bubbly. Pour syrup mixture into 8 greased ramekins. Fill the ramekins with bread cubes. Mix together eggs, half & half, vanilla and pour mixture over the bread, making sure that all cubes are soaked. Cover ramekins and refrigerate overnight. The next morning, remove from the refrigerator and discard the cover. Place in a preheated 350 degrees F oven and bake 45 minutes.

To serve, loosen edges of bread from ramekin sides with the blade of a knife or a thin bladed spatula. Invert onto a serving plate so that the caramelized portion of the French toast is on top. Spoon a generous tablespoon of sour cream on top of French toast and top with sliced strawberries. Serve immediately.

Recipe reprinted by permission of The Fleur-de-Lys Mansion, MO. All rights reserved.
Date Added: 01/01/2008
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