Peach-Stuffed French Toast
With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches—and for busy hostesses with a hungry crowd to feed! —Julie Robinson, Little Chute, Wisconsin
Ingredients
- 1 loaf (1 pound) French bread, cut into 20 slices
- 1 can (15 ounces) sliced peaches in juice, drained and chopped
- 1/4 cup chopped pecans
- 4 large eggs
- 4 large egg whites
- 1-1/2 cups fat-free milk
- 3 tablespoons sugar
- 1-1/4 teaspoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter
- Maple syrup, optional
Directions
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1Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread.
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2In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
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3Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes.
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4In a small bowl, combine the flour, brown sugar and remaining 1/4 teaspoon cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.
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