Crème Brulee French Toast (aka you will die it's that good)

One time my in-laws stayed at my house for several days.

What was I going to feed them? How would I make them comfortable? What would be easy but DELICIOUS all in one? Simple - I made them the best, most delightful, melt-in-your-mouth French toast and it was a HUGE HIT. Try it and you will not be disappointed. And it's not hard.

Crème Brulee French Toast
(As prepared by Megan Peterson)

½ cup butter
1 cup packed brown suger
2 tablespoons corn syrup
1 loaf Texas toast bread (extra thick slices)
5 eggs
1 ½ cups half-and-half cream
¼ teaspoon salt
1 teaspoon vanilla
1 recipe Syrup Butter (see below)

In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1 inch). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread (NOTE: USE ALL THIS MIXTURE AND COVER EACH PIECE THOROUGHLY. SOAKED). Cover and refrigerate overnight. Bake uncovered at 350 degrees F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of pan). Serve with syrup butter. [ONE MORE NOTE: THE SYRUP BUTTER IS GREAT BUT NOT NECESSARY. THIS DISH IS SWEET AND RICH ON ITS OWN. YOUR CALL.]

Syrup butter:

1 ½ cups butter
3 cups maple syrup.

Melt together and serve over toast.

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