Grease a 9x13-inch baking dish; set aside. Score the bottom of each peach with a paring knife, making an X on the bottom of each. Fill a medium saucepan half full of water; bring to boiling. Add the peaches. Return to boiling; reduce heat. Gently simmer for 5 minutes. Remove peaches and cool slightly. Peel the peaches and cut into slices. (You should have 2 cups.)
Peaches and Cream French Toast Bake
It's your turn to host the kids' sleepover. Or maybe your in-laws are in town. Either way, we've got a better-than-donuts breakfast solution for you. Prepare this French Toast Bake the night before, refrigerate overnight, and bake in the morning.
Servings and Ingredients
|4 firm ripe peaches|
|1 c. Hy-Vee brown sugar, packed|
|½ c. Hy-Vee unsalted butter, cut up|
|2 tbsp. Hy-Vee Select 100% pure maple syrup|
|1 (16-oz.) loaf day-old Baking Stone French bread, cut into 1-inch cubes|
|1 (8-oz.) pkg Hy-Vee cream cheese, cubed|
|12 Hy-Vee large eggs|
|1 ½ c. Hy-Vee half-and-half|
|1 tsp. Hy-Vee vanilla extract|
|½ c. Hy-Vee slivered almonds, toasted|
|1 tbsp. Hy-Vee powdered sugar|
|¼ tsp. Hy-Vee ground nutmeg|
Things To Grab
- 9x13-inch baking dish
- Paring knife
- 2 medium saucepans
- Large bowl
- In a medium saucepan, combine brown sugar, butter and maple syrup. Cook and stir over medium heat until brown sugar is dissolved. Pour brown sugar mixture into prepared baking dish. Arrange cooked sliced peaches on top of brown sugar mixture. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread.
- In a large bowl, whisk together eggs, half-and-half and vanilla. Pour over bread layers in dish. Cover and refrigerate overnight.
- Remove from refrigerator and let stand for 30 minutes at room temperature before baking. Top with slivered almonds. Bake, uncovered, in a 350 degrees oven for 50 to 60 minutes or until top is golden and filling is set. Combine powdered sugar and nutmeg; sprinkle over top before serving.
460 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 240mg
- Sodium: 340mg
- Total Carbohydrates: 48g
- Protein: 13g
Vitamin A 20%
Vitamin C 6%
Hy-Vee Seasons Back to School 2012.