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Peaches and Cream Brulee French Toast

Source: www.BnBFinder.com
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  10 servings
RECIPE INGREDIENTS
For the French Toast:
1 1/2 sticks butter
1 1/2 cups brown sugar, packed
3 tablespoons corn syrup
10 slices bread, without crust, about 1 inch thick (Texas Toast or French bread)
6 eggs
1 1/2 cups half & half
1 teaspoon vanilla extract
1 tablespoon Triple Sec liqueur
1/4 teaspoon salt
For the Peach Sauce:
2 packages frozen peach slices; thawed
1 cup sugar
1/2 cup peach brandy
DIRECTIONS
FOR THE FRENCH TOAST:
Melt butter with brown sugar and corn syrup, stirring until smooth. Pour into a 15 by 10 inch casserole dish. Place bread slices over mixture.


Mix remaining ingredients in a blender or whisk. Pour over the bread; cover and refrigerate overnight.


FOR THE PEACH SAUCE:
Combine thawed peach slices, sugar and peach brandy in a saucepan. Warm mixture over medium heat until sugar dissolves. Cover and refrigerate overnight.


In the morning, allow casserole to sit at room temperature for 30 minutes. Heat sauce in pan. Bake casserole 30-35 minutes at 350 degrees F. Flip each portion and cover with sauce.


Recipe reprinted by permission of Brierley Hill Bed & Breakfast, VA. All rights reserved.
Date Added: 01/01/2008
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