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Caramelized French Toast
- 1/2 cup white corn syrup
- 2 packed cups brown sugar
- 2 sticks butter
- 16 slices Texas toast bread, crusts removed, cubed
- 12 eggs
- 2 cups half-and-half
- 2 teaspoons vanilla extract
- Sour cream
Combine the corn syrup, brown sugar and butter in a heavy saucepan and heat, stirring until bubbly. Pour the syrup mixture into 8 greased ramekins. Fill the ramekins with the bread cubes. Mix together the eggs, half-and- half and vanilla, and pour the mixture over the bread, making sure that all the cubes are soaked. Cover the 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 for 45 minutes.
To serve, loosen the edges of the bread from the ramekins with the blade of a knife or a thin 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 the French toast and top with sliced strawberries. Serve immediately.
Recipe reprinted by permission of <I>The Fleur-de-Lys Mansion, MO<. All rights reserved.
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