Peaches & Cream Overnight French Toast
Peaches & Cream Overnight French Toast might be a good recipe to expand your breakfast recipe box. This recipe makes 8 servings with 362 calories, 11g of protein, and 13g of fat each. For $1.58 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by The Cookie Rookie. 3549 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Many people really liked this American dish. Head to the store and pick up sugar, nonfat cool whip, peaches, and a few other things to make it today. With a spoonacular score of 59%, this dish is good. If you like this recipe, take a look at these similar recipes: Overnight Peaches-and-Cream French Toast, Peaches & Cream French Toast, and Peaches 'n' Cream French Toast.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
2 cups skim or almond milk
½ teaspoon cinnamon
½ cup packed dark brown sugar
1.5 cups eggwhites (I use All Whites Brand) (or 8 large eggs)
1 8-oz. loaf French bread, sliced into thick slices
1 cup heavy cream
1 cup vanilla cool whip (optional)
2 19-oz. bottles sliced peaches, no sugar added; drained
¼ cup sugar
1 teaspoon pure vanilla extract
Equipment:
baking pan
whisk
bowl
oven
frying pan
Cooking instruction summary:
Spray a 9-by-13-inch baking dish.Arrange bread in a tight, flat layer in dish. The bread should be as close together as possible.In a small bowl, mix together brown sugar and cinnamon. Set aside.In a large bowl, whisk eggs with milk, sugar and vanilla until blended and pour over bread.Arrange peaches on top of bread and sprinkle with the brown sugar and cinnamon.Cover tightly and refrigerate for at least 8 hours.Remove baking dish from refrigerator 30 minutes before baking.Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Reduce to low heat and simmer until reduced by half, about 10-12 minutes.Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50 to 55 minutes.Let stand for 10 minutes before serving.Serve with vanilla cool whip if you're feeling sassy :)
Step by step:
1. Spray a 9-by-13-inch baking dish.Arrange bread in a tight, flat layer in dish. The bread should be as close together as possible.In a small bowl, mix together brown sugar and cinnamon. Set aside.In a large bowl, whisk eggs with milk, sugar and vanilla until blended and pour over bread.Arrange peaches on top of bread and sprinkle with the brown sugar and cinnamon.Cover tightly and refrigerate for at least 8 hours.
2. Remove baking dish from refrigerator 30 minutes before baking.Preheat oven to 350°F.
3. Pour cream into a small pan; bring to a boil over high heat. Reduce to low heat and simmer until reduced by half, about 10-12 minutes.
4. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50 to 55 minutes.
5. Let stand for 10 minutes before serving.
6. Serve with vanilla cool whip if you're feeling sassy :)
Nutrition Information:
covered percent of daily need
