A while back, epicurious.com (recipes from Bon Appetit and Gourmet) had one called Creme Brulee French Toast. Modifications were suggested, and the following incorporates some of them. The original came from Inn at Sunrise Point, Camden, Maine, and appeared in Gourmet, 1998. The original recipe: www.epicurious.com/recipes/recipe_views/views/15213
Creme Brulee French Toast

Our version:

CREME BRULEE FRENCH TOAST

Slices from a round loaf, without or with crust. Baguette with crust also OK.

1 stick butter, unsalted
2/3 cup packed Demerara brown sugar
1/4 cup maple syrup
loaf country-style bread, 8-9 inch round
5 large eggs
1 1/2 cups Half-and-half
1 teaspoon and a dash pure vanilla extract
1 teaspoon rum (or Grand Marnier or whatever on hand)
1/4 teaspoon salt
Tart apples, thinly sliced, lightly sprinkled with cinammon.

In a saucepan, melt butter with brown sugar and syrup over moderate heat, stirring, until smooth, and pour into a 13 x 9 x 2 inch baking dish. Cut six 1-inch thick slices from center portion of bread (We leave on the crust). Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. If apples are added, put the slices on the caramel before adding the bread slices.

In a bowl whisk together eggs, Half-and-half, vanilla, rum or liqueur, salt, and combine well. Pour evenly over the bread.

Chill bread mixture, covered, for 8 hours or more.

Heat oven to 350 F. Bring bread mixture to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35-40 minutes.
Optional- add light sprinkling of nutmeg and cinammon.

Serve immediately, hot. Supposed to be six servings but everyone shouts for more; call it four.