Peaches & Cream Overnight French Toast

Peaches & Cream Overnight French Toast might be a good recipe to expand your breakfast recipe box. This recipe makes 8 servings with 362 calories, 11g of protein, and 13g of fat each. For $1.58 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It is brought to you by The Cookie Rookie. 3549 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Many people really liked this American dish. Head to the store and pick up sugar, nonfat cool whip, peaches, and a few other things to make it today. With a spoonacular score of 59%, this dish is good. If you like this recipe, take a look at these similar recipes: Overnight Peaches-and-Cream French Toast, Peaches & Cream French Toast, and Peaches 'n' Cream French Toast.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 55 minutes

 

Ingredients:

2 cups skim or almond milk

½ teaspoon cinnamon

½ cup packed dark brown sugar

1.5 cups eggwhites (I use All Whites Brand) (or 8 large eggs)

1 8-oz. loaf French bread, sliced into thick slices

1 cup heavy cream

1 cup vanilla cool whip (optional)

2 19-oz. bottles sliced peaches, no sugar added; drained

¼ cup sugar

1 teaspoon pure vanilla extract

Equipment:

baking pan

whisk

bowl

oven

frying pan

Cooking instruction summary:

Spray a 9-by-13-inch baking dish.Arrange bread in a tight, flat layer in dish. The bread should be as close together as possible.In a small bowl, mix together brown sugar and cinnamon. Set aside.In a large bowl, whisk eggs with milk, sugar and vanilla until blended and pour over bread.Arrange peaches on top of bread and sprinkle with the brown sugar and cinnamon.Cover tightly and refrigerate for at least 8 hours.Remove baking dish from refrigerator 30 minutes before baking.Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Reduce to low heat and simmer until reduced by half, about 10-12 minutes.Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50 to 55 minutes.Let stand for 10 minutes before serving.Serve with vanilla cool whip if you're feeling sassy :)

 

Step by step:


1. Spray a 9-by-13-inch baking dish.Arrange bread in a tight, flat layer in dish. The bread should be as close together as possible.In a small bowl, mix together brown sugar and cinnamon. Set aside.In a large bowl, whisk eggs with milk, sugar and vanilla until blended and pour over bread.Arrange peaches on top of bread and sprinkle with the brown sugar and cinnamon.Cover tightly and refrigerate for at least 8 hours.

2. Remove baking dish from refrigerator 30 minutes before baking.Preheat oven to 350°F.

3. Pour cream into a small pan; bring to a boil over high heat. Reduce to low heat and simmer until reduced by half, about 10-12 minutes.

4. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50 to 55 minutes.

5. Let stand for 10 minutes before serving.

6. Serve with vanilla cool whip if you're feeling sassy :)


Nutrition Information:

Quickview
361k Calories
10g Protein
13g Total Fat
52g Carbs
6% Health Score
Limit These
Calories
361k
18%

Fat
13g
20%

  Saturated Fat
7g
46%

Carbohydrates
52g
18%

  Sugar
33g
37%

Cholesterol
42mg
14%

Sodium
324mg
14%

Get Enough Of These
Protein
10g
22%

Selenium
17µg
25%

Vitamin B2
0.42mg
24%

Vitamin A
893IU
18%

Calcium
140mg
14%

Manganese
0.27mg
13%

Folate
52µg
13%

Vitamin B3
2mg
13%

Fiber
2g
12%

Potassium
418mg
12%

Vitamin B1
0.18mg
12%

Vitamin C
9mg
11%

Phosphorus
91mg
9%

Vitamin E
1mg
9%

Iron
1mg
8%

Copper
0.15mg
8%

Magnesium
29mg
7%

Vitamin B5
0.48mg
5%

Vitamin B6
0.09mg
4%

Vitamin K
4µg
4%

Zinc
0.61mg
4%

Vitamin B12
0.23µg
4%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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