Peaches & Cream French Toast Recipe
- 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
- 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.
Reviews for Peaches & Cream French Toast(28)
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Used maple syrup instead of corn and added allspice to egg mixture. Dusted the top with cinnamon and brown sugar! Delish!
Hubby and I and half the kids loved it. The other half of the kids liked the flavor, but as stated in several reviews, did not like the chunks of cream cheese. As for it not having enough flavor or sweetness, though I added some cinnamon, remembering that it is supposed to be breakfast and not dessert, I thought the flavor was fabulous. Next time I will either blend the cream cheese with some peach juice and spread it more evenly or just blend it with the eggs. I will also use peach juice instead of corn syrup for the syrup layer --wish I had thought of that while I was putting it together. We can't wait to use this recipe the next time we go with friends to a cabin getaway!
My family loves this, even the pickiest eater. I use Harvest Spice peaches instead of regular sliced peaches and I don't refrigerate over night- no soggy bread as others have complained about.
Very dissapointed- Soggy bread, and clumps of cream cheese. Just blah. I added brown sugar and cinnamon to the top as suggested by others reviews. Just wasn't as delicious as expected.
I also don't understand why the recipe says to drain the peaches and use corn syrup. The juice in the peaches is usually thick (even the light ones) and it definitely has more flavor and just as much sweetness than corn syrup. Whenever I try recipes that call for draining the juice from fruit, but then call for extra water or other similar substances (ie corn syrup) I like to use the juice instead of just wasting it. It also saves on one less item i need to purchase if I don't have the one on hand (ie corn syrup).
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