Peaches and Cream French Toast Casserole
By
Stephanie Wise
Updated Jun 23, 2014
The marriage of peaches n' cream and cinnamony French toast makes for a delicious breakfast treat. Prepared the night before, you can substitute fresh peach slices for canned.
Peaches and Cream French Toast Casserole
- Prep Time 20 min
- Total 9 hr 20 min
- Servings 12
- Ingredients 13
Ingredients
French Toast Casserole
- 1/2 cup unsalted butter, cut into cubes
- 1 cup packed light brown sugar
- 2 tablespoons honey
- 1 can (29 oz) sliced peaches, drained
- 1 loaf (16 oz) day-old French or Italian bread, cut into 1/2-inch cubes
- 1 package (8 oz) cream cheese, cut into cubes
- 12 eggs
- 1 cup milk
- 1/2 cup whipping cream
Cinnamon Whipped Cream
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
Instructions
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Step1Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
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Step2In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
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Step3Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
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Step4In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
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Step5In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
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Step6Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
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Step7Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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