Light French Toast Casserole With Peaches Recipes

LIGHT FRENCH TOAST CASSEROLE WITH PEACHES

Light French Toast Casserole With Peaches image

This is from the December 26, 2007 food section of the Houston Chronicle.Start this the night before you plan to serve it, as it must be refrigerated overnight.

Provided by Leslie in Texas

Categories Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 (1 lb) bags frozen peach slices (unsweetened, not in syrup)
1/2 cup sugar substitute (Splenda)
2 tablespoons cornstarch
16 ounces whole grain cinnamon-raisin bread (Pepperidge Farm Whole Grain with Cinnamon and Raisins)
1 1/2 cups egg substitute (Eggbeaters)
1 1/2 cups nonfat milk
1 tablespoon vanilla extract
2 teaspoons cinnamon

Steps:

Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
Put half the peach sauce in a storage container and refrigerate it.
Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
In a medium bowl, whisk the Egg Beaters,milk,vanilla and cinnamon.
Pour the egg mixture over the bread cubes evenly.
Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
Cover the baking dish with foil and refrigerate overnight.
The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
After baking for 25 minutes, remove the foil and bake for 20 more minutes.
While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
Let the casserole stand for 5 minutes before serving.
Top each serving with a generous spoonful of warm peach sauce and serve.

PEACHES AND CREAM FRENCH TOAST BAKE

Peaches and Cream French Toast Bake image

This is a rich, sweet, and savory breakfast or brunch dish. The sweetness of the peaches complements the creamy textures of cream cheese and eggs. Using a full-bodied bread like brioche will add even more flavor to this meal, but anything nice and thick is recommended. Top with a dollop of fresh whipped cream and orange zest.

Provided by ChefAnnetteWilmingtonNC

Categories Breakfast and Brunch French Toast Recipes

Time 9h

Yield 6

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese, softened
12 thick slices French bread
8 eggs
1 cup whole milk
1 (15 ounce) can sliced peaches in syrup, drained and syrup reserved
2 teaspoons vanilla extract
3 tablespoons melted butter
½ cup chopped pecans
1 pinch brown sugar

Steps:

Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
Bake in the preheated oven until edges are golden, about 45 minutes.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 52.7 g, Cholesterol 308.4 mg, Fat 35.2 g, Fiber 3.5 g, Protein 22.2 g, SaturatedFat 15.6 g, Sodium 719 mg, Sugar 12.1 g

PEACHES AND CREAM FRENCH TOAST CASSEROLE

Peaches and Cream French Toast Casserole image

The marriage of peaches n' cream and cinnamony French toast makes for a delicious breakfast treat. Prepared the night before, you can substitute fresh peach slices for canned.

Provided by By Stephanie Wise

Categories Breakfast

Time 9h20m

Yield 12

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter, cut into cubes
1 cup packed light brown sugar
2 tablespoons honey
1 can (29 oz) sliced peaches, drained
1 loaf (16 oz) day-old French or Italian bread, cut into 1/2-inch cubes
1 package (8 oz) cream cheese, cut into cubes
12 eggs
1 cup milk
1/2 cup whipping cream
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla

Steps:

Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

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