Creme Brûlée French Toast

1/2 cup butter

1 cup packed brown sugar

2 tablespoons corn syrup

1 loaf Texas toast bread (extra-thick slices)

5 eggs

1 1/2 cups half-and-half cream

1/4 teaspoon salt

1 teaspoon vanilla

​

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally.  Pour mixture onto large, greased jelly roll pan (18 x 13 x 1-inch).  Spread to cover surface.  Place 12 slices Texas toast bread in a single layer to cover pan.  Mix together eggs, cream, salt, and vanilla.  Spoon mixture over each piece of bread.  Cover and refrigerate overnight.  Bake uncovered at 350˚F for about 30 minutes.  Remove from pan and serve.  If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan).  

Optional:  Serve with butter and syrup.  

Notes:  I used the cinnamon chip bread from Great Harvest.

Recipe from:  The Essential Mormon Cookbook - Julie Badger Jensen