Peach Overnight French Toast Food

PEACH FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

OVERNIGHT FRENCH TOAST WITH PEACH TOPPING

Steps:

• Melt butter, brown sugar and corn syrup.
• Pour into a 13x9 dish, place bread slices on top of melted mixture.
• Mix remaining french toast ingredients and pour over bread slices.
• Cover with plastic wrap and refrigerate overnight.
• Before cooking, allow to come to room temperature (about 30 minutes).
• Bake for 30-35 minutes in a 350 oven.
• Serve with Peach Topping.
• Combine ingredients for peach topping in saucepan.
• Heat on medium until heated through.
• Enjoy!

PEACH OVERNIGHT FRENCH TOAST

Steps:

• Stir butter and brown sugar over medium heat until butter is melted; add water; cook until mixture bubbles. Cool.
• Spray a 13x9 baking dish with non-stick cooking spray.
• Pour in syrup mixture, lay peach slices in dish; cover with bread cubes, completely covering the peaches.
• Mix remaining ingredients and pour over bread.
• Push the bread down so it soaks up the mixture.
• Cover; refrigerate overnight.
• Bake at 350F for 40 minutes.

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.

GEORGIA PEACH FRENCH TOAST

Steps:

• For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
• For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
• Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
• Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
• Preheat the oven to 350 degrees F.
• In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
• Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

OVERNIGHT FRENCH TOAST

Steps:

• Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans. , In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight. , Remove from the refrigerator 30 minutes before baking. , Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

OVERNIGHT FRENCH TOAST

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

PEACH-STUFFED FRENCH TOAST

Steps:

• Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

PEACH UPSIDE-DOWN FRENCH TOAST

Steps:

• Melt margarine in a small saucepan; stir in brown sugar& water.
• Cook, stirring gently until thickened.
• Pour into well greased 10x15 or 9x 13 pan.
• drain peaches& reserve liquid, place peaches on top of cooled sugar mixture in pan.
• slice french bread into 1" thick slices& place slices over peaches, filling all the gaps.
• mix eggs, vanilla,& milk and pour over bread.
• cover& refrigerate overnight.
• in the morning, uncover& bake@ 350 for 40 minutes.
• cool for 5 minutes before inverting onto serving tray.
• for peach syrup: mix reserved peach liquid with cornstarch& stir over low heat until thickened add juice.
• serve warm.

OVERNIGHT FRENCH TOAST BAKE

Steps:

• Mix eggs, milk, vanilla, and cinnamon together.
• Place bread slices in a greased 9x13-inch pan. Pour egg mixture over top. Cover and refrigerate, 8 hours to overnight.
• Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cream together brown sugar, butter, and corn syrup; it will be very thick. Spread over the bread, then sprinkle with walnuts.
• Bake in the preheated oven until golden brown, about 1 hour.

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.

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.