1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup extra crunchy peanut butter
2 tablespoons light corn syrup
12 slices French bread, cut 1 inch thick
6 large eggs, beaten
1 1/2 cups milk
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Coat 9-by-13-inch baking dish with nonstick cooking spray.
In small saucepan over medium heat, heat brown sugar, butter, peanut butter and corn syrup, stirring constantly, until smooth and thick. Pour into prepared dish. Cover with bread slices, trimming to fit, if necessary.
In mixing bowl, whisk together eggs, milk, salt and extracts. Pour over bread. Cover and refrigerate overnight.
Heat oven to 350°F. Bake, uncovered, for 45 minutes, or until lightly browned. Invert onto large serving platter. Cut into servings, and serve with whipped cream. Yields 8 servings.
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