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Peach-Blueberry French Toast

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day.

10 ServingsPrep: 30 min. + chilling Bake: 35 min. + standing

Ingredients

3 tablespoons butter, melted
1 loaf (1 pound) French bread, cut into 20 slices
3-1/2 cups sliced peeled fresh or frozen peaches
1/2 cup fresh or frozen blueberries
6 eggs
2-1/2 cups 2% milk
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
CARAMEL:
1/2 cup packed brown sugar
1/2 cup butter, cubed
3 tablespoons corn syrup
3 tablespoons heavy whipping cream

Directions

Pour butter into a greased 13-in. x 9-in. baking dish. Top with half
of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup
blueberries and remaining bread.
In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg
and salt; pour over bread. Arrange the remaining peaches and
blueberries over top; cover and refrigerate for 2 hours or
overnight.

2 of 2

Peach-Blueberry French Toast (continued)

Directions (continued)

Remove from the refrigerator 30 minutes before baking. Place brown
sugar and butter in a small microwave-safe bowl. Microwave on high
for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once.
Add corn syrup and cream; cook 1 minute longer or until bubbly,
stirring once.
Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for
35-40 minutes or until a knife inserted near the center comes out
clean. Let stand for 10 minutes before serving; drizzle with
remaining caramel. Yield: 10 servings.

Nutrition Facts: 1 piece equals 480 calories, 19 g fat (11 g saturated fat), 171 mg cholesterol, 502 mg sodium, 67 g carbohydrate, 2 g fiber, 12 g protein.