Crème Brulee French Toast
SUBMITTED by Heidi Robbins, Arlington, VA
“Over the years I’ve shared this recipe with many.”

5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 (1 inch thick) slices French bread, crust removed

In a small bowl, whisk together eggs, half and half, vanilla and salt; set aside. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish. Arrange bread in the baking dish in a single layer. Pour egg mixture over the bread. Cover, and chill at least 8 hours, or overnight.
Remove the dish from the refrigerator, and bring to room temperature. Bake uncovered in preheat 350 degrees oven for 35 to 40 minutes or until puffed and lightly browned





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