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Baked Peach French Toast
- 6 slices (1 inch thick) whole-grain bread
- 1 package (8 ounces) cream cheese
- 6 sliced medium (or 8 small) fresh peaches
- 1/2 cup pecans, chopped
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/3 cup maple syrup
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon Kahlua coffee liqueur (optional)
Pre-heat oven to 400 degrees F. Lay bread slices in a casserole dish or other baking dish. Prick bread 3 to 4 times each with a paring knife and spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread. Sprinkle nuts over peaches. Combine remaining ingredients well. Pour over bread, trying not to dislodge nuts too much from top of peaches.
Bake 20 to 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges.
You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.
Recipe reprinted by permission of <I>Strawberry Creek Inn Bed & Breakfast, CA<. All rights reserved.
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