Thursday, January 31, 2013

Peaches and Cream French Toast

Cold today and suppose to be cold tomorrow.  Here is a recipe you make up tonight and bake tomorrow morning for a delicious hot breakfast

1 day old loaf French bread
8 eggs
2 cups whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 cans drained sliced peaches
1/2 cup packed dark brown sugar
1/2 teaspoon cinnamon
1/4 cup heavy cream

Butter a 9 x 13 inch baking dish. Cut bread into slices and arrange bread in a layer in dish.

In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Drain and arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly with plastic wrap and refrigerate over night.

Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Drizzle cream 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.  

Tomorrow I think I go international again and give you a real Hungarian beef goulash recipe.

Keep warm, be happy and may God bless you and yours.  

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