Peaches and Cream Brulee French Toast
- 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-and-half
- 1 teaspoon vanilla extract
- 1 tablespoon triple sec liqueur
- 1/4 teaspoon salt
- For the Peach Sauce:
- 2 packages frounceen peach slices; thawed
- 1 cup sugar
- 1/2 cup peach brandy
FOR THE FRENCH TOAST:
Melt the butter with the brown sugar and corn syrup, stirring until smooth. Pour into a 15 x 10-inch casserole dish. Place the bread slices over the mixture.
Mix the remaining ingredients with a whisk or in a blender. Pour over the bread; cover and refrigerate overnight.
FOR THE PEACH SAUCE:
Combine the thawed peach slices, sugar and peach brandy in a saucepan. Warm the mixture over medium heat until the sugar dissolves. Cover and refrigerate overnight.
In the morning, allow the casserole to sit at room temperature for 30 minutes. Heat the sauce in a pan. Bake the casserole for 30-35 minutes at 350 degrees F. Serve the French toast with the sauce.
Recipe reprinted by permission of <I>Brierley Hill Bed & Breakfast, VA<. All rights reserved.
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