Peaches & Cream French Toast

Peaches & Cream French Toast

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons corn syrup
• 1 can (29 ounces) sliced peaches, drained
• 1 loaf (1 pound) day-old French bread, cubed
• 1 package (8 ounces) cream cheese, cubed
• 12 eggs
• 1-1/2 cups half-and-half cream
• 1 teaspoon vanilla extract

Directions

• 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 13-in. x 9-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 near the center comes out clean. Yield: 12 servings.

Nutrition Facts: 1 piece equals 470 calories, 23 g fat (13 g saturated fat), 267 mg cholesterol, 453 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g protein.

Amy's Notes:

I used 1%, and would have used skim if I had it (used Neufchatel too, instead of full fat cream cheese). I also did not plan ahead and leave it in the fridge overnight-did the whole thing this morning and it was still good. I recommend this recipe. We have lots of leftovers since it is so rich, so it goes a long way.