CARAMEL PECAN FRENCH TOAST WITH GINGER PEACH SAUCE


Caramel Base:
1 cup brown sugar
1/2 cup (1 stick) butter
2 tablespoons light corn syrup
1/2 cup chopped pecans

French Toast:
16 (1-inc) slices of sweet French bread
8 ounces cream cheese (softened)
10 medium eggs
2-1/2 cups half and half
2 teaspoons vanilla
2 tablespoons cinnamon

Ginger Peach Sauce:
2 (20-ounce) packages frozen peaches
1-1/2 cups maple syrup
1/2 cup (1 stick) butter
2 teaspoons cinnamon
1 teaspoon ground ginger

The French toast must be prepared the night before, then baked just before serving.

Butter a 13 x 9 x 2-inch glass baking dish. (Note: for a 9 x 9 x 2-inch dish, use 2/3 of above ingredients.)

First make caramel base, cooking brown sugar, butter and corn syrup until dissolved, stirring constantly. Pour into prepared baking dish and sprinkle chopped pecans evenly.

Spread softened cream cheese over 8 of the bread slices. Cover with the other 8 slices to make sandwiches. Cut sandwiches into 1-inch cubes. Place in the prepared baking dish over caramel mixture.

Mix the eggs, half and half, and vanilla until well blended. Pour evenly over the bread; press the bread down with a wide spatula until it soaks up the egg mixture. Sprinkle cinnamon on top. Cover and refrigerate overnight. Bake uncovered for 45 to 50 minutes in a 325°F oven until lightly browned.

Meanwhile (or night before), make the ginger peach sauce. Melt the butter in saucepan. Blend in maple syrup, ginger and cinnamon. Add peaches and cook slowly until peaches are soft.

After removing French toast from oven, let sit 5 minutes. Cut into squares and serve warm, pouring the ginger peach sauce over the top.

Makes 12 Servings