Ghost City Inn
Decadent French Toast: Breakfast-Brunch
Prep time:1 hr
18 Slices Sliced Bread
8 OZ Package Cream Cheese
1 cup Brown Sugar
1/2 cup Real Butter
2 tablespoons Light Corn Syrup
6 Each Fresh Eggs
2 cups Milk
2 teaspoons Vanilla
1 Pint Fresh Strawberries, Hulled and Cleaned
1/2 teaspoon Lemon Juice
1 Can Whipped Cream
The night before: Spread a thin layer of cream cheese between layers of bread - make 3 layer sandwiches. (2-layer if using Texas Toast.) Set aside. On low-medium heat, in a medium saucepan, combine brown sugar, butter and corn syrup. Stir often, until mixture comes together and begins to bubble. Immediately pour into a Pam-sprayed 9x13 pan and spread with a wooden spoon to ensure even coverage. Set sandwiches on top, side by side, filling 9x13 pan. In a separate bowl, beat eggs, add milk and vanilla, mixing well after each addition. Pour egg mixture over top of the sandwiches, making sure no dry spots are left (pay particular attention to corners). It may look like too much egg mixture, but it will soak in. Cover with plastic wrap.
In morning: Preheat oven to 350 degrees F. Put 9x13 pan with sandwiches in oven, baking for approximately 45 minutes, or until tops of bread are toasted but not burned. While baking, prepare the fresh strawberries. Combine sliced strawberries with lemon juice and sugar, and stir until coated. Remove 9x13 pan from oven, and cut outline of sandwiches with a knife so they are easy to remove. Immediately invert each onto its own plate with a large spatula, so that the caramel is on top. This must be done rather quickly, as the caramel will stick to the 9x13 pan as it cools. At this point you may garnish with whipped cream. Generously spoon strawberries on top of the whipped cream. Serve with a smile.
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