On the weekend I love to make a bigger breakfast, but during the week it’s easier to have something filling for my hubby to heat up before heading off to work. I like how this dish turned out it’s not too sweet and the cream cheese adds a nice creaminess to the dish. It could even works as a dessert too.
Overnight Peaches and Cream French Toast
(Adapted from chef in training)
Makes about 12 servings
1 cup brown sugar packed
1/2 cup butter cubed
2 Tbsp. light corn syrup
1 (29 oz) can peaches drained
1 loaf Texas Toast cubed, I used all but about 4 slices
8 oz. cream cheese, cubed into small squares
1 1/2 cups half and half
1 tsp. vanilla
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 9×13 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.
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