Baked Peach French Toast
- Six 1-inch-thick slices whole-grain bread
- One 8-ounce package cream cheese
- 6 medium (or 8 small) fresh peaches, sliced
- 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)
- 1/2 cup pecans, chopped
Preheat the oven to 400 degrees F. Lay the bread slices in a casserole dish or other baking dish. Prick the bread 3-4 times each with a paring knife. Spread a layer of cream cheese on top of each slice of bread. Arrange the peach slices on top of the bread.
Combine the milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and coffee liqueur, if desired. Mix well. Pour over the bread and peaches; the liquid should reach the top of the bread. Sprinkle the nuts over the peaches.
Bake 20-30 minutes, or until the bread is no longer “soggy” and just begins to brown on the edges.
Note: You may also let the 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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