Creme Brulee French Toast

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed brown sugar
• 2 tablespoons corn syrup (or honey)
• 2 loaves plain French bread
• 5 large eggs
• 1 1/2 cups half and half
• 1 teaspoon vanilla
• 1 teaspoon orange zest
• 1/4 teaspoon salt
• 1 cup walnuts

Toast the walnuts (put them on a sheet pan and put the in a hot oven for about 2 or 3 minutes.. just till they give off their aroma and start releasing oil a little).

Put butter, brown sugar and corn syrup in a medium size sauce pot and cook, stirring often, till the butter is pretty well incorporated into the sugar and the mixture is smooth (the sugar won't melt all the way).

Meanwhile, slice French bread into 1 inch or so slices. Remove the crusts.

Spray a 9 x 13 pan with cooking spray - don't forget to spray the sides. 

When the sugar mixture is ready, pour into the sprayed baking pan. Spread around to cover the bottom evenly. Sprinkle the sugar with the walnuts.

Arrange the bread pieces over the top of the sugar and walnuts to cover.

Mix eggs, cream, vanilla, salt, and orange zest. Pour over top of the bread evenly.

Cover. Refrigerate overnight (or 8 hours or so).

The next morning, or whenever you're ready to cook it, remove it from the refrigerator and set on counter till it comes to room temp (or close to it...).

Preheat oven to 325. Bake for about 40 or 45 minutes till puffed up and kind of browned on top.

Remove from oven.

Invert casserole pan over platter or baking sheet and let sit, upside down, till the french toast releases from the pan. Then remove the pan from the top. 

Serve immediately! (It gets uglier as it sits)