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Peaches and Cream Brulee French Toast

From BRIERLEY HILL BED AND BREAKFAST
Serves 10
Use 10x15 pan
1 1/2 stick butter
1 1/2 cups brown sugar, packed
3 Tbsp corn syrup
10 slices (1" thick) of bread (Texas Toast or French Bread)
6 eggs
1 1/2 cups half & half
1 tsp vanilla extract
3 tsp Triple Sec liqueur (or orange juice)
1/4 tsp salt

Melt butter with brown sugar and corn syrup, stirring until smooth. Pour into casserole dish(es). Place bread slices over mixture.

Mix remaining ingredients in a blender or wisk. Pour over the bread; cover and refrigerate overnight.

Peach Sauce:
Combine 2 packages thawed frozen peach slices, 1 cup sugar and 1/2 cup peach brandy (or Peach Nectar). Warm mixture over medium heat until sugar dissolves. Cover and refrigerate overnight.

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.
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