Tuesday, January 22, 2013

Overnight Peach French Toast #Recipe

The only thing I enjoy more than a hot breakfast in the morning, is a breakfast I can throw together the night before. There is something about the hustle and bustle of the morning that never gives me time to make anything more complicated than oatmeal, cereal or a smoothie.

We love our pancake or waffle mornings but those are usually reserved for weekends, when my husband is around to help manage the kids. From getting dressed to morning chores, the time just slips away from me.

This particular recipe is not only a great way to use up extra bread and eggs, but I have been tinkering with it to make it even faster and easier. It uses ingredients usually found in our pantry - canned peaches, or overflowing in our refrigerator - eggs, milk and yogurt. My favorite bread to use is a crusty Italian loaf sliced and slightly dried, but have made this with different types of breads. The softer the bread you use, the creamier this french toast will end up. I think it comes out like a cross between french toast and bread pudding.

Make it overnight to give the bread enough time to soak up the egg mixture and pop it in the oven an hour before you want to eat. It is that simple.

Overnight Peach French Toast

You Will Need:

  • 1 loaf of bread, sliced 1" thick and slightly dried
  • 2 cups milk
  • 9 eggs
  • 1/4 c. sugar
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon, plus extra for sprinkling on top
  • 1 tsp. nutmeg
  • 2 - 15 oz cans of peaches
  • 1/2 c. vanilla yogurt
  • 1 Tbsp. milk
  • 1/4 c. brown sugar, or less as desired

Spray a 9"x13" pan with non-stick spray.

Arrange the bread slices in the dish. Make sure the bread is evenly distributed. I usually overlap 2 layers and break some slices up to fit the pan.

In a large bowl whisk the eggs and milk well. Then add the sugar, vanilla, cinnamon and nutmeg. Pour this mixture evenly into the pan.

Top with peach slices. I like to slice thicker peaches in half or in thirds so there is an even layer of peaches over the dish.

In a small bowl whisk together the vanilla yogurt and 1 Tbsp. milk. Thin as needed so it is pourable. Drizzle this over the top of the peaches. Sprinkle the top with brown sugar and cinnamon.

Wrap in plastic and refrigerate overnight or at least one hour so the egg mixture can soak into the bread.

To bake:

Preheat the oven to 350 degrees and let the french toast come to room temperature. Bake for 45 - 50 minutes until the middle is set. Let it stand for 5 minutes before serving.


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