Peach-Stuffed French Toast |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches-and for busy hostesses with a hungry crowd to feed! Thanks to Julie Robinson in Little Chute, Wisconsin for sharing this stand-out dish. Ingredients:
1 loaf (1 pound) french bread, cut into 20 slices |
1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped |
1/4 cup chopped pecans |
4 eggs |
4 egg whites |
1-1/2 cups fat-free milk |
3 tablespoons sugar |
1-1/4 teaspoons ground cinnamon, divided |
1 teaspoon vanilla extract |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
2 tablespoons cold butter |
reduced-calorie pancake syrup, optional |
Directions:
1. Arrange half of the bread in a 13-in. x 9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread.
2. In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes.
4. In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with syrup if desired. Yield: 10 servings.
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