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Peach-Stuffed French Toast

TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. YIELD: 10 servings.
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! —Julie Robinson, Little Chute, Wisconsin

Ingredients

  • 1 loaf (1 pound) French bread, cut into 20 slices
  • 1 can (15 ounces) sliced peaches in juice, drained and chopped
  • 1/4 cup chopped pecans
  • 4 large eggs
  • 4 large 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
  • Maple syrup, optional

Directions

  • 1. Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread.
  • 2. 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.
  • 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes.
  • 4. In a small bowl, combine the flour, brown sugar and remaining 1/4 teaspoon cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

Nutrition Facts

1 piece: 267 calories, 8g fat (3g saturated fat), 92mg cholesterol, 368mg sodium, 39g carbohydrate (13g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

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