Light French Toast Casserole With Peaches Food

BAKED PEACH FRENCH TOAST

Steps:

• Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
• Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
• Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
• Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
• After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.

PEACH FRENCH TOAST BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

LIGHT FRENCH TOAST CASSEROLE WITH PEACHES

Steps:

• Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
• Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
• Put half the peach sauce in a storage container and refrigerate it.
• Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
• In a medium bowl, whisk the Egg Beaters,milk,vanilla and cinnamon.
• Pour the egg mixture over the bread cubes evenly.
• Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
• Cover the baking dish with foil and refrigerate overnight.
• The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
• After baking for 25 minutes, remove the foil and bake for 20 more minutes.
• While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
• Let the casserole stand for 5 minutes before serving.
• Top each serving with a generous spoonful of warm peach sauce and serve.

FRENCH TOAST CASSEROLE WITH CARAMEL-PECAN TOPPING

Steps:

• Casserole:.
• Heat oven to 325°F.
• Arrange bread in a single layer on two baking sheets.
• Bake bread until dry and lightly browned; about 25 minutes.
• Remove from oven and allow bread to cool.
• Butter or spray the bottom and side of 9 by 13 pan with non-stick cooking spray.
• Layer the baked bread tightly in the prepared dish; you should have two layers.
• Whisk together the eggs, milk, half and half,sugar, vanilla, cinnamon and nutmeg.
• Pour evenly over bread.
• Press lightly on the bread to submerge. (I've found it helpful to cover the pan with plastic wrap and then place a weighted saucer on the top).
• Refrigerate for 8 to 24 hours.
• Before Baking:.
• Preheat oven to 350°F.
• Mix the butter, brown sugar and corn syrup together until smooth.
• Stir in the pecans.
• Spoon the topping over the casserole and spread evenly.
• Place the dish on a rimmed baking sheet and bake until puffed and golden, about 60 minutes.
• Cool for 10 minutes before slicing and serving.

FRENCH TOAST WITH WARM PEACH COMPOTE

Steps:

• Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.
• Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 5 minutes.
• Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining 1 1/2 tablespoons butter and 4 bread slices. Serve with peach compote and maple syrup.

OVERNIGHT PEACHES & CREAM FRENCH TOAST

Steps:

• Beat together eggs and preserves, then add half and half and mix well.
• Place a single layer of French bread in a 9x13 baking dish.
• Pour egg mixture over and refrigerate overnight.
• Fry bread in small amount of butter, turning once.
• For topping, mix together butter and preserves.
• Serve French toast topped with peach butter and peach slices.
• Sprinkle with toasted shaved almonds and powdered sugar.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.