Peaches and Cream French Toast

Peaches. One of my favorite things in the world. Who can resist something sweet and creamy and made with peaches?  When I saw this recipe I thought this would be a wonderful breakfast treat. The hardest part was remembering to make it the night before so it could set in the fridge for 8 hours.  After waking up several mornings and remembering that I hadn't made it the night before, I was determined to get it done. So I set my reminder on my phone, set all the ingredients on the counter and finally remembered.

The dish was easy enough to prepare.  It has simple ingredients like bread, eggs, etc.  So off I went to make it.  I was excited this morning to see how it all turned out.  I have to say, I loved this recipe.  One thing I don't like about traditional french toast is the syrup.  I like maple syrup, it's just that it tends to overpower any other taste you get and then you're left with a sugar high for the morning.  But this one had just the right amount of sweetness and all the flavors melded together into a really great dish.  I'm sure to make this one again.  But this time I might try either fresh peaches or frozen instead of canned. Either way I'm sure it will taste as good.

http://www.myrecipes.com/recipe/overnight-peaches-cream-french-toast-50400000116330/

Overnight Peaches-and-Cream French Toast

• Yield: Serves 6

Ingredients

• 1 8-oz. loaf French bread, sliced
• 8 large eggs
• 2 cups whole milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract

• 2 15-oz. cans sliced peaches packed in juice, drained
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup heavy cream

Preparation

1. Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.
2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
3. 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. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.