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Peaches & Cream French Toast

Wake up your sleepyheads with the wonderfully warm aroma of peaches and brown sugar in this delectable breakfast bake. —Susan Westerfield, Albuquerque, New Mexico
  • Total Time
    Prep: 20 min. + chilling Bake: 50 min.
  • Makes
    12 servings

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 large eggs
  • 1-1/2 cups half-and-half cream
  • 1 teaspoon vanilla extract

Directions

  • 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 13x9-in. baking dish.
  • 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.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts
1 piece: 470 calories, 23g fat (13g saturated fat), 267mg cholesterol, 453mg sodium, 52g carbohydrate (29g sugars, 1g fiber), 13g protein.

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