Have I mentioned that my kids LOVE breakfast for dinner?! What's great about this recipe is that it needs to be pre-made and refrigerated for at least 8 hours. Last weekend we were going out for the day. So, I got this together really quickly in the morning and let it sit in the fridge while we were out all day. When we got home, I took it out until we were ready to cook it. It was quick, easy, and delicious! And even nicer that we didn't have to come home and think about what we were going to cook for dinner. I served it with some breakfast sausage and also added some canned whip cream to the top. It was almost like a treat!
Overnight Peaches-and-Cream French Toast
All*You, October 2011
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
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.
Family Rating: 1 1/2 thumbs up!