Stuffed French Toast (Peaches & Cream)
1 loaf French Bread
6 tbsp. Cream Cheese, room temperature
1 (oz.) package Frozen Sliced Peaches, thawed
1 cup Brown Sugar
½ cup Pure Maple Syrup
4 tbsp. Unsalted Butter, melted
8 large Fresh Eggs
2 cups Milk
2 tsp. Vanilla
As needed Ground Cinnamon
As needed Powdered Sugar
As needed Pure Maple Syrup (for topping)
Make this the night before needing it for breakfast. Slice loaf of bread in 1-inch slices to get 8 pieces. Divide the cream cheese and spread on 4 of the slices. Next divide the peaches to cover the cream cheese. Top the 4 finished slices with remaining slices and set aside. Combine brown sugar, syrup and butter in a small bowl and then spread over bottom of 9x13 baking dish. In a large mixing bowl, combine eggs, milk and vanilla with a whisk. Take finished cheese/peach sandwiches and dip in this batter. Place the dipped sandwiches in the 9x13 dish. Pour remaining egg mixture over the sandwiches and sprinkle with cinnamon. Cover with foil and refrigerate overnight. In the morning, place covered baking dish in a pre-heated 350 degree oven for 30 minutes. Uncover and continue baking for about another 10 minutes or until golden brown. Serve immediately after sprinkling each with powdered sugar. Have pure maple syrup available for topping.
Note: You could use fresh ripe peaches in season. May want to try other fruit either frozen or fresh in this dish too. Sliced strawberries would be good.
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