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 reduced fat margarine, cubed
• 2 tablespoons corn syrup
• 1 can (29 ounces) sliced peaches in lite juice, drained
• 1 loaf (1 pound) day-old French bread, cubed
• 1 package (8 ounces) Neufchatel, cubed
• 6 whole eggs
• 6 egg whites
  
• 1-1/2 cups fat free 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.
• 
  

SOURCE: Taste of Home