Saturday, November 5, 2011

Peaches and Cream French Toast.

Peaches and Cream French Toast

1 cup packed brown sugar
½ cup butter, cubed
1 can (29 ounces) sliced peaches (drain them but keep the juice)
1 loaf (1 pound) day-old French bread, cubed
1 package (8 ounces) cream cheese, cubed
12 eggs
1 ½ cups half-and-half cream
1 teaspoon vanilla

In a small sauce pan combine the brown sugar, butter and 2 tablespoons of the juice drained from the peaches.  Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9 baking dish.

Arrange peaches in dish.  Place half of the bread crumbs over the peaches.  Layer with cream cheese and the remaining bread.  Place the eggs, half-and-half cream and vanilla in a bowl.  Mix until smooth.  Pour the egg mixture over the top.  Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Preheat oven to 350 degrees.  Bake uncovered for 50-60 minutes – until the top is golden.  Cool slightly and enjoy!

 Serves 12
470 calories
23 grams fat
52 grams carbohydrate
1 gram fiber
13 grams protein