Creme Brule French Toast with Streusel Topping

I have been working on a couple of new recipes this week that I was hoping to share with you, however neither one of them turned out. One was an overnight oatmeal recipe that went into the garbage and the other was a baked apple recipe that I am going to try again. You may see that one down the road. For this week though, it is creme brule french toast. It is a regular recipe around here that everyone really enjoys. Years ago, I found two recipes that I liked, but though they could be better, so I combined the two to make this one.

CREME BRULE FRENCH TOASTCreme Brule French Toast – Serves 4

1 stick of butter, 1 C brown sugar, 2 tsp. corn syrup, 1 loaf of cinnamon bread, 5 large eggs, 1 1/2 C half and half and 1 tsp. of vanilla

Streusel topping – 1/4 Brown sugar, 1/2 stick butter, 1/4 C old fashioned oatmeal, 1/2 tsp. cinnamon and 1/4 C chopped pecans(optional)

Heat 1 stick of butter, 1 C brown sugar and 2 tps. of corn syrup in a small saucepan until it starts to simmer and slightly bubble, stirring occasionally. Pour sugar mixture into an 8×8 casserole dish. Take 4 pieces of cinnamon bread and lay in the bottom of the 8×8 pan, making them fit. Do this 2 more times so you have 4 stacks of 3 high slices of bread.

Mix together the eggs, half and half and vanilla. Pour this over the bread mixture and refrigerate overnight.

Preheat the oven to 500 degrees. Bake for 15 minutes. While baking, mix together the streusel topping. After 15 minutes of baking sprinkle the topping over the bread and bake an additional 10 minutes longer.

Serve with strawberry jam on the side.