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Peaches & Cream French Toast Recipe


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     Peaches & Cream French Toast

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   1 1/2 hours

1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp corn syrup
1 can (29 oz) sliced peaches, drained
1 loaf (1 lb) day-old French bread, cubed
1 package (8 oz) cream cheese, cubed
12 eggs
1 1/2 cups half-and-hald cream
1 tsp 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 13X9-inch 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 30minutes 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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