Peaches and Cream French Toast

[brigid]

1 c. brown sugar
1/2 c. melted butter
2 tbsp. maple syrup
1 can sliced peaches, drained (28 oz)
1 loaf day old French bread, cubed
1 8 oz. pkg. cream cheese, cubed
12 eggs
1 1/2 c. evaporated milk
1 tsp. vanilla

In small saucepan heat brown sugar, butter, and maple syrup, and stir until sugar is dissolved. Pour into greased 13x9 pan. Arrange peaches in pan. Place half the bread over peaches. Layer with cream cheese and remaining bread. Blend eggs, milk, and vanilla with mixer. Pour over top. Cover and chill overnight. Allow to sit on counter for 30 minutes before baking. Bake at 350 for 50-60 minutes.

A rare treat for your family that brings all the goodness of summer into your home!

[K. Slink]

Love in a bucket...oh, sorry, a pan...YUMMMMMMM....

[brigid]

Why wait for breakfast? This recipe is calling me right now!

[brigid]

This would be quite decadent for a holiday breakfast, and easy to put together!

[odell]

oh my goodness, this is on my to try soon list with a side of sausage. TY

[brigid]

Glad you like it, odell! Let me know how it turns out if you decide to make it.

[K. Slink]

Brig, have you made this yet with any of those fresh peaches you're getting? That would be divine!!!

[odell]

OMG brigid, this is enuf to make ur tongue slap ur brains out THANK YOU this recipe now lives in my keeper book
the few things I did alittle different. I used splenda brown sugar, used the presliced french bread, soaked it in egg and layed on top of the peaches, put alittle slice of cream cheese, another slice of soaked bread.