Saturday, July 13, 2013

Peaches and Cream French Toast

1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly.  Pour into a 13x9 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover and refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350F oven for 50-60 minutes.


  • I made a 1/2 batch in a smaller baking dish and it was just right for 5.
  • I had some leftover croissants that I used instead of a baguette.  Worked well.
  • I cut up the peaches so they would distribute better.
  • Very good - not as sweet as expected.  Would definitely make it again.
  • Source.

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