Peaches & Cream Overnight French Toast

I recently found this recipe in an old binder filled with torn out magazine pages and hand written recipes. Sometimes I forget about this old book since most of my recipes are either on my computer or saved on Pinterest. I’m not sure where this recipe came from because it was hand written and I know that I have never tried it before. So for Easter brunch I thought I would give it a try!

Ingredients:

• 1 8oz french baguette loaf
• 8 large eggs
• 2 cups milk
• 1/4 c sugar
• 1 tsp vanilla extract
• 2 15oz cans of sliced peaches in juice, drained
• 1/2 c dark brown sugar
• 1/2 tsp cinnamon
• 1/2 c heavy cream

Directions:

1. Coat a 13×9 pan with non-stick spray. Slight bread into 1″ pieces and lay flat in the pan.
2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended. Pour the milk mixture evenly over the bread. Arrange the peaches over the bread.
3. Mix the brown sugar and cinnamon together, then sprinkle over the peaches. Cover tightly and refrigerate for at least 8 hours.
4. Remove the dish from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Heat heavy cream in a pan until boiling and continue to heat until it has reduced by half (about 10 minutes). Drizzle the cream over the dish.
5. Bake uncovered for 45 to 50 minutes or until the top is golden brown. Let the dish stand for 10 minutes before serving.

Print PDF: Peaches & Cream Overnight French Toast

This dish was a success! We had so much food at brunch that I was certain I would be able to bring some of this french toast home for a few days of breakfast. But there were only about 1 1/2 pieces left! So I split it with my youngest son the next morning. I like this dish because it’s not too sweet that it tastes like a dessert, but it a perfect treat for a Sunday brunch!