Peaches & Cream French Toast
Total TimePrep: 20 min. + chilling Bake: 50 min.
- 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 large 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 13x9-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 in the center comes out clean.
Dec 25, 2019
As in the past reviews, add peach syrup to the brown sugar mixture and add some to the softened cream cheese and beat until smooth. I placed half of the bread cubes in the pan, drizzled with half of the brown sugar mixture, spread on the cream cheese mixture, top with diced peaches, then repeat with the bread and brown sugar mixture. Dust with cinnamon and finish with the egg mixture. I have baked it right away and after overnight and it comes out great either way. This is definitely a recipe I will Use over and over again. Four stars because of the changes with the cream cheese.
Feb 20, 2016
I have made this for my ladies' Bible study brunch and for my kids and got rave reviews both times!
Oct 31, 2014
I did add a couple tablespoons of peach juice to the cooked syrup. I also added a couple tablespoons of peach juice to the cream cheese and used my mixer and whipped it until smooth. The cream cheese mixture is easy to spread and you are not biting into a clump of cream cheese.
Oct 1, 2014
We loved this!!
Feb 16, 2014
After reading some of the reviews that said it was bland, not very sweet, etc., I did change the way the ingredients were layered in the pan. I started with half the bread cubes, followed by half the peaches, the cream cheese, the remaining bread cubes and remaining peaches. I drizzled the brown sugar/butter mixture over the top and finished by pouring the egg mixture over all. We thought the french toast had a delicious caramel flavor to it and I will definitely make it this way again. My husband added some maple syrup to his, but I thought it was sweet enough without. I only made a half a batch for the two of us, but am looking forward to making a full batch the next time we have company for brunch!
Aug 3, 2012
Used maple syrup instead of corn and added allspice to egg mixture. Dusted the top with cinnamon and brown sugar! Delish!
Apr 13, 2012
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!
Jan 5, 2012
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.
Dec 18, 2011
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.
Apr 25, 2011
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).