Peach-Stuffed French Toast

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.