Peach-Blueberry French Toast |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day. Ingredients:
3 tablespoons butter, melted |
1 loaf (1 pound) french bread, cut into 20 slices |
3-1/2 cups sliced peeled fresh or frozen peaches |
1/2 cup fresh or frozen blueberries |
6 eggs |
2-1/2 cups 2% milk |
3/4 cup packed brown sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground nutmeg |
1/8 teaspoon salt |
caramel: |
1/2 cup packed brown sugar |
1/2 cup butter, cubed |
3 tablespoons corn syrup |
3 tablespoons heavy whipping cream |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 10 servings.
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