Our first shared recipe is Creme Brûlée French Toast, because my kids keep asking for the recipe, and I keep forgetting to send it. Margaret Colangelo. My edits in red
CREME BRULEE FRENCH TOAST
1 stick of butter
1 cup brown sugar, packed
2 T. corn syrup
1 large loaf French bread or Challah (not the baguette, the fluffy kind)
5 eggs
1.5 cups half-and-half
1 t. vanilla
1/4 t. salt
1 pint of heavy cream
About 2 T. cinnamon sugar for sprinkling
Optional - 29oz can peach slices in heavy syrup, drained well.
In a small saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth. Pour into a 9x13 pan or large glass casserole dish.
Trim crust and ends from the entire loaf of bread (I didn't do this, I just cut slices) Cut bread in 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 and half, vanilla and salt until well-combined.
Pour egg mixture evenly over bread, top with the peach slices (I didn't, but hey you do you), and sprinkle generously with the cinnamon sugar. Refrigerate casserole, covered, for eight hours or overnight.
Remove from frig one hour prior to baking to bring it to room temp. Bake in a preheated oven at 350, uncovered, for 45-55 minutes until puffed and the edges are pale golden. Immediately invert the casserole onto a large platter to serve or leave in baking dish.
