Overnight Peaches and Cream French Toast
I made this one weekend and it quickly became a family request and favorite.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
patpotluck
fdquickcoll
fdbrunchcoll fdquick
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 2 cups milk
- 1/2 cup heavy cream
- 8 large eggs
- 1 loaf french bread sliced
- 2 15 oz cans sliced peaches packed in juice drained
- 1/2 cup packed dark brown sugar
- Carbohydrate 22.2066984013637 g
- Cholesterol 235.729333342963 mg
- Fat 8.79013296941592 g
- Fiber 0.587204020182292 g
- Protein 10.5426951676413 g
- Saturated Fat 3.60642610500194 g
- Serving Size 1 1 serving (123g)
- Sodium 239.969200012741 mg
- Sugar 21.6194943811814 g
- Trans Fat 1.19774442353202 g
- Calories 209 calories
Grease a 9-by-13-inch baking dish with nonstick spray. Slice bread and lay in a tight, flat layer in dish. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.
