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Peach-Stuffed French Toast

With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches-and for busy hostesses with a hungry crowd to feed! Thanks to Julie Robinson in Little Chute, Wisconsin for sharing this stand-out dish.

10 ServingsPrep: 25 min. + chilling Bake: 25 min.

Ingredients

1 loaf (1 pound) French bread, cut into 20 slices
1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped
1/4 cup chopped pecans
4 eggs
4 egg whites
1-1/2 cups fat-free milk
3 tablespoons sugar
1-1/4 teaspoons ground cinnamon, divided
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
Reduced-calorie pancake syrup, optional

Directions

Arrange half of the bread in a 13-in. x 9-in. baking dish coated with
cooking spray. Top with peaches, pecans and remaining bread.
In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon
cinnamon and vanilla; pour over bread. Cover and refrigerate for 8
hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake,
uncovered, at 400° for 20 minutes.
In a small bowl, combine the flour, brown sugar and remaining

2 of 2

Peach-Stuffed French Toast (continued)

Directions (continued)

cinnamon; cut in butter until crumbly. Sprinkle over French toast.
Bake 5-10 minutes longer or until a knife inserted near the center
comes out clean. Serve with syrup if desired. Yield: 10 servings.

Nutrition Facts: 1 piece equals 267 calories, 8 g fat (3 g saturated fat), 92 mg cholesterol, 368 mg sodium, 39 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.