Peaches and Cream Brulee French Toast

Brierley Hill Bed and Breakfast

985 Borden Road , Lexington, VA 24450 Estados Unidos


  • 1 1/2 stick Butter (unsalted)
  • 1 1/2 cups Brown Sugar (packed)
  • 3 tablespoons Corn Syrup
  • 10 pieces Bread - without crust (about 1inch thick)
  • 6 Eggs
  • 1 1/2 cups Half and Half
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Triple Sec Liqueur
  • 1/4 teaspoon Salt


  1. Melt butter with brown sugar and corn syrup, stirring until smooth. Pour into a 15 x 10 casserole dish. Place bread slices over mixture.
  2. Mix remaining ingredients in a blender or wisk. Pour over the bread; cover and refrigerate overnight.
  3. Peach Sauce: Combine 2 packages thawed frozen peach slices, 1 cup sugar and 1/2 cup peach brandy. Warm mixture over medium heat until sugar dissolves. Cover and refrigerate overnight.
  4. In the morning, allow casserole to sit at room temperature for 30 minutes. Heat sauce in pan. Bake casserole 30-35 minutes at 350°. Flip each portion and cover with sauce.
About this recipe:

Peaches and Cream Brulee French Toast