Breakfast & Brunch

Peaches ‘n Cream Baked French Toast

Peaches ‘n Cream Baked French Toast
Pinit

Peaches 'n Cream French ToastIngredients:
1 big loaf French bread, cut into 2 inch cubes
1 cup maple syrup
3 cups fresh or frozen sliced peaches
1 package (8 ounces) cream cheese, cut into small cubes
6 eggs
3 cups milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 cup brown sugar
3 to 4 tablespoons butter
1/4 cup sliced almonds (optional)
Extra maple syrup and/or whipped cream (optional)

Directions:
Spray a 9 x 13 pan with cooking spray. Pour syrup into a dish and spread it out evenly. Place half of the bread into the dish. Next sprinkle half of the peaches and half of the cream cheese cubes on top of the bread. Whisk together eggs, milk, cinnamon and vanilla. Pour over the bread.

Next, place the rest of the bread cubes on top. Push bread down a bit to soak up egg mixture. Top with remaining peaches and cream cheese. Cover well and refrigerate overnight.

Before baking uncover and sprinkle with brown sugar and dot with small pieces of butter. Bake loosely covered in foil in a preheated 350 degree oven for 50 to 60 minutes. Uncover and sprinkle almonds if you like nuts and bake for another 15 to 25 minutes until all the liquid is absorbed and top is golden. Let cool a few minutes before cutting into squares. Serve with warm maple syrup or a little whipped cream if you want. Come on, you know you do! I love whipped cream!!

Notes:
Another great “make-ahead” baked French toast casserole recipe!

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