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Creme Broule French Toast Recipe

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This recipe for Creme Broule French Toast, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Sampson
Added: Thursday, November 20, 2008


1 c brown sugar
1/2 c butter
2 tbsp Karo syrup
7 eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt
Texas bread
1 can of slices peaches
2 tbsp sugar
1/2 tsp cinnamon

Mix together and cook brown sugar, butter, and the Karo syrup until smooth and sugar dissolves. Poor into a lightly greased 9 X 13" pan.

Beat together: eggs, half and half, vanilla, and salt.
Dip slices (soak them well to use up the egg mixture) of Texas bread (can use slices of French bread) and arrange over the caramel mixture. You may do two layers. Drain a can of peach slices and arrange over the top of the Texas bread. Sprinkle the top with a mixture of 2 tbsp sugar and 1/2 tsp of cinnamon.

Refrigerate overnight, covered. Bake uncovered at 350 degrees for 45 minutes. (If using a glass pan, lower the oven temperature to 325)




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