Wednesday, July 10, 2013

Peaches and Cream French Toast

I made this easy prepare-in-advance breakfast for my returning scouts on Sunday morning - it was a hit.
Go here for the original recipe from Alice and the Mock Turtle.  I made just a couple minor changes to mine.  While you are there, check out her other recipes - they all look great and there are so many I want to try.

Peaches and Cream French Toast
1 stick unsalted butter
1 c. light brown sugar
ALL of the reserved pear juice from sliced peaches in pear juice
15 oz can sliced peaches
Leftover fruit you want to use up - we had strawberries and blueberries
1 skinny French baguette, cubed
8 oz cream cheese cut in small pieces*
12 eggs
1 1/2 c. half and half
1 t. maple flavor extract

Heat the butter, sugar, and reserved juice in saucepan til bubbly.  Pour into a 13x9x2 casserole dish.  Scatter peach slices and other fruit over the sauce, then top with cubes of cheese and French bread.  Blend eggs, half and half, and maple extract in blender, then pour over the top of the whole thing.  Cover and refrigerate overnight.  In the morning, uncover it, place in oven, turn to 350, and set timer for one hour.  Serve warm with a drizzle of honey or syrup.
*next time I will mix a little sugar in with the cream cheese and drop in smaller blobs.
This was a fruity version of one I make a Christmastime and everyone seemed to enjoy it so I'm sure it will be made again - maybe in the Fall since it seems to be heating back up...

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