Tuesday, November 13, 2007

Peach-Stuffed French Toast

I found this recipe in my newest Light and Tasty - I adapted it slightly for our taste.

1 loaf french bread, cut into 20 slices
1 can (15 oz.) sliced peaches, drained and chopped
¼ c. chopped pecans
6 eggs
1 ½ c. milk
3 Tb. Sugar
1 ¼ tsp. cinnamon, divided
1 tsp. vanilla extract
¼ c. flour
2 Tb. Brown sugar
2 Tb. Cold butter
syrup, opt.

Arrange ½ the bread in a greased 9x13 dish. Top with peaches, pecans, and remaining bread.
Combine eggs, milk, sugar, 1 tsp. cinnamon, and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 min. before baking. Bake, uncovered at 400 degrees for 20 min.
Combine the flour, brown sugar, and remaining cinnamon; cut in butter until crumbly. Sprinkle over french toast. Bake 5-10 min. longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.

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