Peaches are my favorite summer fruit! And this dish highlights them in a wonderful, decadent way. It’s an overnight recipe, so it’s best for a weekend or any time you could have a brunch. This recipe is one of my favorites. It came from a cookbook I found at a thrift store. The cookbook has recipes from Virginia Bed and Breakfasts. This one comes from the Inn at Monticello.
To start, you’ll need a loaf of day old French bread (I picked up a sale loaf at the store, and it was perfect).
Take a 9×13 baking dish and spray with cooking spray. Set aside.
In a medium saucepan, melt a stick of butter (1/2 cup), 1 cup of packed brown sugar, and 1/2 cup corn syrup. Cook and stir until smooth. Pour into the prepared pan.
Next, slice the bread into thick slices, about 1″ thick. Layer the bread slices over the top of the creme brulee mixure until the pan is full.
Next, make the French toast mixture. In a bowl or very large measuring cup, combine 6 large eggs, 1 1/2 cups half and half, a splash of vanilla, 1/4 teaspoon salt, and 1 teaspoon of Triple Sec.
Pour the mixture over the bread slices. Cover and refrigerate overnight. This part is great to do at midnight!
The next morning, take the casserole out of the fridge and let it stand for about a half hour. Preheat the oven to 350 degrees. Bake the casserole for 30-35 minutes.
While the French toast is baking, slice about a pound of peeled peaches. Combine them in a bowl with 1/4 cup of sugar and 1/4 cup of peach brandy. I imagine that the toast would be just as good with peaches without alcohol and sugar, as I’d used all of my peach mixture before I got to the end and topped it with plain sliced peaches. Still amazing and delcious!
To serve, put the French toast creme brulee side up and top with the peach mixture.
Peaches and Creme Brulee French Toast
from The Inn at Monticello from the Virginia Bed and Breakfast Cookbook
1 stick butter (1/2 cup)
1 cup packed brown sugar
1/2 cup corn syrup
about 10 1″ thick slices French bread
6 large eggs
1 1/2 cups half and half
1 t. vanilla extract
1 t. Triple Sec
1/4 t. salt
1 pound fresh or frozen peeled, sliced peaches
1/4 cup white sugar
1/4 cup peach brandy
Spray a 13×9 baking dish with cooking spray. Melt butter, brown sugar, and corn syrup in a saucepan over medium-low heat. Cook, stirring until smooth, then pour mixture into baking dish. Put bread on top of butter mixture. Whisk together eggs, half and half, vanilla, Triple Sec, and salt; pour over bread. Cover and refrigerate overnight.
The next day, let French toast stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake French toast for 30-35 minutes. While French toast is baking, put peaches in a bowl. Add white sugar and peach brandy; stir to combine. Put 1-2 pieces of French toast on each plate, brown sugar side up. Top with some peaches to serve.
Hungry Like the Wolfe 