Sunday, October 25, 2009

Peaches & Cream French Toast


1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. 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 x 9 inch 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 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

Yields 12 servings

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