Peaches and Cream Baked French Toast


2-3 fresh peaches, pit removed and peeled

1 (8-ounce) package cream cheese, softened

1 cup peach preserves

1 loaf French bread, cut into 1-inch slices

8 eggs

1 cup milk

1 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon cinnamon

Powdered sugar

Maple syrup


In a medium bowl, combine cream cheese, peach preserves, and one diced peach; mix well. Layer half of the bread slices in a buttered 9- x 13-inch baking dish and evenly spread with cream cheese mixture. Top with remaining bread slices.

In a large bowl, mix eggs, milk, cream, vanilla, and cinnamon. Pour over bread, cover and refrigerate 8 hours or overnight.
Remove from refrigerator 30 minutes before baking and preheat oven to 350 degrees. Bake uncovered for 50 to 60 minutes or until a knife inserted near the center comes out clean. Garnish with powdered sugar and sliced peaches. Serve warm with syrup, if desired.

Serves: 10

Submitted by: Kim Warkenthien, Missouri Egg Council

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