Peach French Toast Bake With Almonds Recipes

PEACH FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

PEACH FRENCH TOAST BAKE WITH ALMONDS

Steps:

• Grease a 9x13 baking dish. Place bread tightly together in a single layer at the bottom of the pan.
• Beat eggs together with cream and mix in vanilla and 1/2 tbsp cinnamon.
• Pour the egg mixture over the bread then arrange peach slices to cover the bread.
• Sprinkle with remaining cinnamon and brown sugar.
• Cover tightly and refrigerate for at least 8 hours or overnight.
• Remove baking dish from refrigerator 30 minutes before baking and preheat oven to 350°F.
• Dot with butter and bake, uncovered, for 45 minutes.
• Allow to cool 10 minutes before serving with maple syrup.

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

OVEN-BAKED FRENCH TOAST WITH PEACHES

Steps:

• Preheat oven to 200C (fan forced).
• Line a baking tray with baking paper.
• Cut each slice of raisin bread in half to form 2 triangles out of each slice.
• Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
• Dip each piece of bread into the egg mixture, allowing any excess to drip off.
• Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
• Divide the toast between two plates.
• Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
• Serve straight away.
• TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
• ALTERNATIVE 1 - sourdough bread for the raisin bread.
• ALTERNATIVE 2 - use canned apricots instead of the peaches.
• ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.