Overnight Peaches and Cream French Toast
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Overnight Peaches and Cream French Toast
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It turned out so yummy! Especially with the cream cheese chunks in it (since I have a little obsession with cream cheese) and the peaches and whip cream on top! I think we might have just found our new Saturday tradition!
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Ingredients
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, cubed
- 2 tablespoons light corn syrup
- 1 (29-ounce) can peaches, drained
- 1 loaf Texas toast, cubed
- 8 ounces cream cheese, cubed
- 12 large eggs
- 1 1/2 cups half and half
- 1 tsp vanilla
Instructions
- 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 9x13x2 inch 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 the casseroer and refrigerate it overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees Fahrenheit for 50-60 minutes or until a knife inserted near the center comes out clean.
Nutrition Information
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Calories
262kcal
(13%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
195mg
(65%)
Sodium
150mg
(6%)
Potassium
193mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
698IU
(14%)
Vitamin C
3mg
(3%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 195mg | 65% |
| Sodium | 150mg | 6% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 698IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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