Peaches and Cream French Toast Bake

Recipe

Breakfast
Peaches and Cream French Toast Bake

Primary Media

Peaches and cream French toast in teal casserole dish with slice on white plate

User Rating

3.46 out of 5 stars
Rate it:
50 ratings

Recipe Data

12
Servings
8hr
Prep
9hr20min
Total

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    Description

    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. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    4firm 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
    12Hy-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
    • Whisk
    • Large bowl

    Directions

    1. 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.)

    2. 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.
    3. In a large bowl, whisk together eggs, half-and-half and vanilla. Pour over bread layers in dish. Cover and refrigerate overnight.
    4. 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.

    Nutrition facts

    Servings

    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 240mg
    • Sodium: 340mg
    • Total Carbohydrates: 48g
    • Protein: 13g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 6%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Back to School 2012.