PEACHES AND CREAM BAKED FRENCH TOAST
This Peaches and Cream Baked French Toast is made of peaches, cream cheese, French Bread and an egg mixture to make it the perfect make-ahead breakfast favorite everyone's sure to love.
Provided by Lynne Feifer
Categories Breakfast
Time 7h15m
Number Of Ingredients 15
Steps:
- Spray an 9 X 13-inch baking dish with cooking spray.
- Place half of the bread cubes into the prepared baking dish and evenly distribute half of the peach pieces and half of the cream cheese cubes.
- Place the remaining bread cubes on top along with the remaining peaches and cream cheese.
- In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla and the 1/2 teaspoon cinnamon.
- Evenly pour mixture over the bread and peaches.
- Cover with plastic wrap and place into refrigerator to sit overnight.
Nutrition Facts : ServingSize 1 g, Calories 676 kcal, Carbohydrate 77 g, Protein 17 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 251 mg, Sodium 619 mg, Fiber 2 g, Sugar 42 g
PEACHES & CREAM FRENCH TOAST
Steps:
- In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. 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° for 50-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts :
PEACHES 'N' CREAM DESSERT
"Since finding this recipe in the 1970's. I've used it several times each summer," relates field editor Margery Bryan of Royal City, Washington. "It's fabulous with the peaches grown in our area."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.
Nutrition Facts : Calories 355 calories, Fat 20g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
PEACHES AND CREAM FRENCH TOAST CASSEROLE
The marriage of peaches n' cream and cinnamony French toast makes for a delicious breakfast treat. Prepared the night before, you can substitute fresh peach slices for canned.
Provided by By Stephanie Wise
Categories Breakfast
Time 9h20m
Yield 12
Number Of Ingredients 13
Steps:
- Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
- In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
- Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
- In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
- In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
- Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
- Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
GRANDMA'S PEACH FRENCH TOAST
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
Provided by SUDEMERS
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
- Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
- Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
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