Peach Blueberry Stuffed Custard French ToastFrom REAGAN'S QUEEN ANNE BED & BREAKFAST
16 - 3/4" slices french bread
Topping: 1 cup brown sugar, packed 1/2 cup butter 2 Tbsp heavy cream 2 Tbsp light corn syrup Pinch of salt
Makes 8 servings of one stack each.
HINT: Bread expands during the baking process, so make sure that the loaf of bread is not super large in it's dry form. When arranging peaches, an estimate would be 8 slices per stack. Blueberries are scattered and not overpowering.
Spray 11X15 baking dish w/non-stick spray. Melt 3 Tbsp butter; coat dish bottom. Set aside.
Whisk together milk, eggs, spices, vanilla, salt & 3/4 cup brown sugar. Dip 8 bottom slices and place in dish. Arrange half of the peaches and blueberries evenly on top of each slice of bread. Dip & place second piece of bread on top as if making a sandwich. Pour remaining liquid over all, not allowing too much to stand in bottom. Arrange remainder of peaches and blueberries on each top slice. Cover & refrigerate 2 hours or overnight.
Heat brown sugar, butter & pinch of salt just until it comes to a foamy bubble. (I use a small glass bowl in the microwave.) Add cream & corn syrup, stir & cook 3 min more, 1 min at a time. Stir until it is a smooth caramel. Cool for 5 minutes. Cover; refrigerate overnight. Uncover bread stacks; ladle re-heated caramel, topping each stack. Bake in 350 degree oven 30-40 minutes until bubbly & browned. Serve immediately; will flatten if left to cool. Needs NO syrup!!
If you love peaches...this is Y-U-M-M-O!! Clean plates all around the table with this one.