Peaches Cream French Toast Recipes

PEACHES AND CREAM FRENCH TOAST CASSEROLE

Steps:

• Slice the bread into 1" thick slices, then cut each piece of bread into quarters. Fit the chunks of bread into a deep 9x13 baking dish, you want to pack them in fairly tightly next to each other, a couple layers deep. Layer the peaches on top of the chunks of bread. Lightly beat the eggs. Add the milk, cream, sugar, cinnamon, vanilla, and salt to the bowl with the eggs and whisk to combine. Carefully pour the cream mixture over the bread and peaches in the baking dish. Cover tightly with foil and refrigerate overnight.
• Preheat the oven to 350 degrees. Place the cold casserole in the oven and bake for 20 minutes. While the casserole is baking, stir together the brown sugar, butter and pecans for the topping. Remove the casserole from the oven, uncover, and drizzle with the pecan topping. Bake an additional 30 minutes, uncovered. Remove from the oven and let rest 10 minutes before serving. Enjoy!

PEACHES & CREAM FRENCH TOAST

Steps:

• 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-in. 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 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

PEACHES AND CREAM BAKED FRENCH TOAST

Steps:

• Spray an 9 X 13-inch baking dish with cooking spray.
• Place half of the bread cubes into the prepared baking dish and evenly distribute half of the peach pieces and half of the cream cheese cubes.
• Place the remaining bread cubes on top along with the remaining peaches and cream cheese.
• In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla and the 1/2 teaspoon cinnamon.
• Evenly pour mixture over the bread and peaches.
• Cover with plastic wrap and place into refrigerator to sit overnight.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

PEACHES AND CREAM FRENCH TOAST BAKE

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.

PEACHES & CREAM FRENCH TOAST

Steps:

• 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 13" x 9" baking dish. I added a 1/2 tsp of mace or you could use nutmeg.
• Arrange peaches in dish. (I used 3 cups of my home-grown frozen peaches). Place half the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; process until smooth. I added another 1/2 tsp mace into the eggs, as well. Pour over top, push bread lightly into cream mixture.
• Cover, and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until knife inserted near center comes out clean. (Do not insert knife into cream cheese).
• Blueberry sauce: Measure 1 cup of juice (add water if necessary). Mix 1/2 cup sugar with 3 tablespoons of corn starch, add to small saucepan along with juice. Cook over medium heat until mixture thickens, add 1/2-1 cup fresh or frozen blueberries. Serve over French toast.

OVERNIGHT PEACHES & CREAM FRENCH TOAST

Steps:

• Beat together eggs and preserves, then add half and half and mix well.
• Place a single layer of French bread in a 9x13 baking dish.
• Pour egg mixture over and refrigerate overnight.
• Fry bread in small amount of butter, turning once.
• For topping, mix together butter and preserves.
• Serve French toast topped with peach butter and peach slices.
• Sprinkle with toasted shaved almonds and powdered sugar.

PEACHES AND CREAM FRENCH TOAST RECIPE

Steps:

• Preheat nonstick skillet or griddle to medium heat.
• In a shallow dish, beat together milk, eggs, vanilla, and cinnamon.
• Dip each piece of bread in the milk mixture, making sure both sides are coated, and cook on skillet or griddle until both sides are browned (about 4-5 minutes).
• Spread honey pecan cream cheese on one piece of french toast and sprinkle with diced peaches. Top with another slice of french toast and add additional peaches if desired.
• Drizzle with maple syrup and serve!