Peaches and Cream French Toast

This is a great recipe that our Mentor Mom Doris made for our MOPS breakfast and it was yummy!

1 cup packed Brown Sugar
1/2 cup butter, cubed
2 tbsp corn syrup
1 can (29oz) sliced peaches, drained
1 loaf (1lb) day old French bread, cubed
1 pkg (8oz) cream cheese cubed
12 eggs
1 1/2 cups half and half cream
1 tsp vanilla extract
In a small sauce pan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved: pour into a greased 13in x 9in 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 degrees for 50-60 minutes or until a knife inserted near center comes out clean.
Serves 12

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