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Peaches & Cream French Toast

 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, NM
12 ServingsPrep: 20 min. + chilling Bake: 50 min.

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 Eggland's Best 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 13-in. x 9-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
  • near the center comes out clean. Yield: 12 servings.
Nutritional Facts: 1 piece equals 470 calories, 23 g fat (13 g saturated fat), 267 mg cholesterol, 453 mg sodium,

2 of 2

Peaches & Cream French Toast (continued)

Nutritional Facts: 52 g carbohydrate, 1 g fiber, 13 g protein.