Creme Brulle French Toast

This is the perfect meal to make for a brunch get together. I made this for a baby shower and everyone loved it. I of coarse, forgot to take a picture again, so here's one I found on the internet.




Creme Brulle French Toast

1/2 cup (1 stick) unsalted butter
1 cup brown sugar
2 Tbsp. corn syrup
5 large eggs
1 1/2 cups half and half
1 tsp. vanilla
1/4 tsp. salt
1-2 big loaves of bread (I use challah bread)

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately