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Peaches & Cream French Toast Recipe Recipe


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     Peaches & Cream French Toast Recipe

Category   Breakfast - Brunch
Sub Category   None

1 cup packed brown suga
1/2 cup butter, cubed
2 tablespoons corn syrup
1 can (29 ounces) sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 package (8 ounces) cream cheese, cubed
12 eggs
1-1/2 cups 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.

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