Sure thing Joni! I got this recipe from The Kitchen Shoppe in Carlisle, PA (my hometown, although I no longer live there). I don't really know when or why my mom had this recipe, but it is very simple and very decadent. I really only make it a few times each year just because of the caloric counts! It's a great make ahead breakfast - I make it every year when we go to the beach. ENJOY! Crème Brulee French Toast 1 loaf of Italian bread ½ cup butter 1 c. brown sugar 2 tbsp Lyle's Golden Syrup (you can also use corn syrup or King’s syrup) 5 eggs 1 ½ c. half and half (although you can use regular milk too) 1 tsp. vanilla 1 tbsp Triple Sec, Grand Marnier, or Amaretto (opt.) ¼ tsp. salt 1/8 tsp. baking powder Melt butter, sugar and corn syrup in microwave. Mix well and pour into a 9 x 13 glass baking dish. Slice bread and place in dish. Mix eggs, milk, vanilla, salt and baking powder. Pour over bread, cover and refrigerate overnight (8-24 hours). To bake: Pull out of fridge. Preheat oven to 350. Bake, uncovered for 35-40 minutes (internal temp should be 170).

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