Pecan Crusted French Toast

Filed under: Breakfast, Breakfast - French Toast.

This recipe needs to chill overnight in the refrigerator

1 stick (1/2 cup) butter
1 cup packed brown sugar
1/2 cup corn syrup
10 (1 inch thick) slices of bread
6 large eggs
1 1/2 cups of half and half
1 teaspoon vanilla extract
1 teaspoon triple sec
1/4 teaspoon salt
1 lb fresh or frozen peeled, sliced peaches
1/2 cup white sugar
1/4 cup peach brandy

Spray a 15x10-inch baking dish with nonstick cooking spray. In heavy saucepan over medium-low heat, melt butter with brown sugar and corn syrup, stirring until smooth; pour into baking dish. Place bread slices a atop the butter mixture. Whisk together eggs, half and half, vanilla, triple sec and salt. Pour over the bread and cover and refrigerate overnight. In the morning, preheat oven to 350 F, let French toast sit at room temp for 30 minutes, then bake for 30-35 minutes, then bake for 30-35 minutes. While French toast is baking, put teach slices in a bowl. Add white sugar and peach brandy; stir to combine. Place 1-2 pieces of French toast on each plate, brown sugar side up. Spoon peaches over the top of each serving.

Recipe Summary:
Yield: 5 to 10 servings
Prep Time: 20 min
Cook Time: 1 hour

Other recipes by Dinsmore House Bed and Breakfast:
Pecan Crusted French Toast
Spinach And Gruyere Strata Recipe

Recipe Provided By:
Dinsmore House Bed and Breakfast
Charlottesville, VA

Charlottesville Bed and Breakfast Inns