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Baked Peach French Toast

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  6 servings
6 1-inch thick slices whole-grain bread
1 8-ounce package 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 teaspoon sugar
1 teaspoon vanilla extract
1 tablespoon coffee liqueur (optional)
Preheat oven to 400 degrees F. Lay bread slices in a casserole dish or other baking dish. Prick bread 3-4 times each with a paring knife. Spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread.

Combine milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and Kahlua. Mix well. Pour over bread and peaches; liquid should come to at least the tops of the slices of breads. Sprinkle nuts over peaches.

Bake 20-30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges.

Note: 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 Strawberry Creek Inn Bed & Breakfast, CA. All rights reserved.
Date Added: 01/01/2008
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