I hope everybody had a wonderful Holiday. It was a busy day in our house as we had family and friends that were coming to spend the day with us. So we were up early to open presents and to start cooking the food that we were having for our Christmas day meal.
Our oldest daughter and her husband were only going to be with us for a couple of hours in the morning and did not stay for the Christmas meal. They were spending the day with her husband’s family, but she had wanted to be with us to open presents and see us for a little while.
I wanted to have a special breakfast since Lisa and Doug would not be with us for the main meal. I found a wonderful recipe in a cook book that I had checked out of our local library; it was called The Food You Crave by Ellie Krieger.
We all love French toast, but I knew I would not have time to make it in the morning. The recipe I found was a French toast that you put the ingredients together the day before and let it set in the refrigerate overnight. In the morning all you have to do is simply turn on the oven and bake it. It turned out to be a wonderful French toast recipe and everyone loved it. We served with the absolute perfect pancake syrup that was posted on a previous post.
So if you have a big day coming up and would like to serve a nice breakfast but won’t have time to fix it, I hope you will try this recipe. It is super easy and super delicious. And if your family isn’t one that like peaches with your French toast I am sure you can substitute other fruit with this recipe; I can see using blueberries with this, I think that they would be wonderful. It can’t get much better than this with .
Peach French Toast Bake (Adapted from The Food You Crave by Ellie Krieger)
1 large baguette (about 8 ounces)
4 large eggs
4 large egg whites
1 cup milk
1 teaspoon vanilla extract
5 cups frozen unsweetened sliced peaches, thawed
2 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
Grease a 9 x 13 inch baking pan with cooking spray. Cut the baguette into 1/2 inch-thick slices and arrange them in a single layer in pan.
In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with toppings of your choice.
Notes: I decide to use eggs, so instead of using 4 egg whites I used 3 whole eggs. Also the baguette that I used was 11 ounce.