Creme Brulee French Toast

Oven French Toast is quick and easy. I haven't made French Toast the traditional way in years. I swapped the full fat half and half for the fat free variety to help lighten the dish a bit. You could also swap out half of the eggs for egg beaters to lower it a bit more. This recipe couldn't be more suited for a busy holiday morning. The dish is assembled the night before and then baked half an hour before you sit down to eat.My children would be very disappointed to not see this dish on the menu for Easter Brunch.

Serves 6-8

1 stick butter
1 cup brown sugar
2 tablespoons corn syrup
1 loaf of French Bread sliced
8 eggs
2 cups fat-free half and half
1 teaspoon of Brandy
1 teaspoon Triple Sec
1 teaspoon vanilla extract
grated nutmeg-optional

In a microwave safe bowl, place the butter, brown sugar and corn syrup. Heat until the butter and sugar have melted, about 3 minutes on high. Spray the bottom of a 9x13 baking pan with cooking spray. Pour the brown sugar mix into the bottom of the pan to coat. Lay several pieces of bread on top of the brown sugar mix. In a medium mixing bowl, whisk together the eggs, half and half, brandy, triple sec and vanilla. Pour over the bread and grate the nutmeg over all. Cover with foil and refrigerate for at least 6 hours or overnight. Preheat the oven to 350. Remove the foil and let the french toast come to room temperature. Bake uncovered for 35-45 minutes until puffed and browned. Serve with fresh berries.