Peaches & Cream French Toast |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Wake up your sleepyheads with the wonderfully warm aroma of peaches and brown sugar in this delectable breakfast bake. Susan Westerfield - Albuquerque, NM Ingredients:
1 cup packed brown sugar |
1/2 cup butter, cubed |
2 tablespoons corn syrup |
1 can (29 ounces) sliced peaches, drained |
1 loaf (1 pound) day-old french bread, cubed |
1 package (8 ounces) cream cheese, cubed |
12 eggs |
1-1/2 cups half-and-half cream |
1 teaspoon vanilla extract |
Directions:
1. In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish.
2. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
|
|