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
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