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Peanut Butter Caramel French Toast

No-stick cooking spray
1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup crunchy peanut butter
2 Tbsp. light corn syrup
12 slices (1-inch thick) French bread
6 large eggs, beaten
1-1/2 cups milk
1/2 tsp. salt
3/4 tsp. vanilla extract
1/4 tsp. almond extract
Whipped cream or whipped butter

Coat 13 x 9-inch baking dish with no-stick cooking spray. Stir brown sugar, butter, peanut butter, and corn syrup in small saucepan over medium heat, stirring constantly until smooth and thickened. Pour peanut butter mixture into baking dish. Place bread slices over mixture, trimming to fit. Whisk together eggs, milk, salt, and vanilla and almond extracts in a medium bowl. Pour egg mixture over bread. Cover and chill 8 hours or overnight. Heat oven to 350 degrees. Remove cover. Bake 45 minutes or until lightly browned. Invert onto large serving platter. Cut into servings. Serve with whipped cream or whipped butter. Makes 8 servings.

 


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