My family loves sitting down to a hot breakfast on Sunday mornings. Because of this, I have come to love dishes like Egg Casseroles and French Toast Bakes that I can prepare the night before and keep in the fridge until the morning when I am ready to throw it in the oven. That gives me lots of time to stay in my PJ’s with my family, pile into the “big bed” and watch Sunday morning cartoons while a delicious breakfast slowly cooks in the oven.
When I came across this Peaches and Cream French Toast recipe from All You, I knew it would be a hit with my family. The dish is delicious without being overly sweet and the peaches added an unexpected flavor.
Peaches and Cream French Toast
1 8-oz loaf of French bread, sliced into pieces about 1 inch thick
2 cups whole milk
¼ cup sugar
1 tsp vanilla extract
2 15-oz cans sliced peaches, drained
½ cup packed brown sugar
½ tsp cinnamon
½ cup heavy cream
Start by buttering a 9 x 13 baking dish. Lay the bread slices into a flat layer in the dish, trying not to leave too may holes.
In a large bowl, whisk the eggs, whole milk, sugar and vanilla. Pour egg mixture over the bread in the pan. Arrange the peaches over the bread and sprinkle with the brown sugar and cinnamon. Cover tightly and refrigerate overnight or for at least 8 hours.
When you are ready to bake, remove the pan from the refrigerator and allow it to sit out at room temperature for 30 minutes. Preheat your oven to 350 degrees. Bring the heavy cream to a boil in a small pan and cook, stirring constantly, for about 5-10 minutes or until the mixture is slightly thickened. Drizzle over the peaches.
Bake the casserole, uncovered for about 40-45 minutes or until golden brown and cooked through.