Lunch: Peach-Blueberry French Toast Recipe

Ingredients

3 tablespoons butter, melted
1 loaf (1 pound) French bread, cut into 20 slices
3-1/2 cups sliced peeled fresh or frozen peaches
1/2 cup fresh or frozen blueberries
6 eggs
2-1/2 cups 2% milk
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt

Instructions

Pour butter into a greased 13-in. x 9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread.
In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once.
Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350 ° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.

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