Friday, August 13, 2010

Peaches & Cream French Toast

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.


  • 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


  • 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

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