Peach Caramel French Toast

Perfect for special occasions, make this the night before for a decadent treat in the morning! A guest favorite at the Devereaux Shields House in Natchez, MS.

1 stick butter
1 cup brown sugar
1 (29 ounce) canned sliced Peaches drained
6 eggs
12 cups hazelnut creamer
Pinch of salt
1 loaf of French bread
Butter and cinnamon-sugar to top

l. Melt 1 stick of butter in a saucepan.
2. Add 1 cup of brown sugar and cook over low heat until dissolved.
3. Divide this among l0 (4 inch) ramekins.
4. Drain the peaches and pour on top of the sugar mixture in the ramekins.
5. Cube a loaf of French bread and bake in the oven at 200 degrees until dried and place on top of the peaches.
6. Beat eggs with 1 1/2 cups of hazelnut creamer and o pinch of salt.
7. Pour the egg custard over the bread in the ramekins.
8. Dot with butter and sprinkle with some cinnamon-sugar.
9. Cover and refrigerate overnight.
10. Next morning, remove from the refrigerator about an hour before baking.
11. Bake covered 45 minutes to an hour at 350 degrees.
12. Uncover during the last 15 minutes to brown.
13. Cool off about l5 minutes, run a knife around the edge of the bowl, toke the ramekin and invert onto the plate.
(As an alternative, use other seasonal creamer flavors during holidays for more variations.)

Recipe Summary:
Yield: 6 servings
Prep Time: 30
Cook Time: 1 hour

Recipe Provided By:
Devereaux Shields House
Natchez, MS

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Natchez Bed and Breakfast Inns