Peach-Blueberry French Toast Recipe

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.