Monday, April 7, 2014

Overnight Peaches and Cream French Toast

For the next couple of weeks, we'll be talking about all things Easter around here on the blog.  Today's recipe would be perfect for breakfast or brunch on Easter morning!  Peaches and Cream ... yum.

· 1 loaf French bread, sliced
· 8 large eggs
· 2 cups milk
· ¼ cup white sugar
· 1 teaspoon vanilla extract
· 2 (15 ounce) cans sliced peaches in juice, drained
· ½ cup dark brown sugar
· ½ teaspoon cinnamon
· ½ cup heavy cream

1. Grease a 9x13-inch baking dish. Arrange bread slices in a tight, flat layer in the dish.
2. In a large bowl, whisk eggs and add milk, sugar and vanilla until blended. Pour mixture over the bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.
4. Pour cream into small saucepan; 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, about 50 minutes. Let stand for 20 minutes before serving.

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