Breakfast

Overnight Peaches and Cream French Toast

 

From Linda Cicero’s Cook’s Corner Column

Breakfast

Overnight Peaches and Cream French Toast

1 (8-ounce) loaf French bread, sliced

8 eggs

2 cups whole milk

1/4 cup sugar

1 teaspoon vanilla

2 (15-ounce) cans sliced peaches in juice

1/2 cup dark brown sugar

1/2 teaspoon cinnamon

1/2 cup heavy cream

Butter a 9-by-13-inch baking dish. Arrange bread on bottom in a tight layer. Whisk eggs with milk, sugar and vanilla. Pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate at least 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Heat oven to 350 degrees. Boil cream until reduced by half. Drizzle over peaches. Bake, uncovered, 45 to 55 minutes, until lightly browned and cooked through. Let stand 10 minutes before serving. Makes 8 servings.

Per serving: 355 calories (32 percent from fat), 13 g fat (6.3 g saturated, 4 g monounsaturated), 213 mg cholesterol, 11.8 g protein, 48 g carbohydrates, 1.7 g fiber, 260 mg sodium.

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