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Peaches and Cream French Toast Casserole

Name: Peaches and Cream French Toast Casserole
Prep time: 20 min
Total time: 9 h 20 min
Yield: 12
Ingredients: 1/2 cup unsalted butter, cut into cubes; 1 cup packed light brown sugar; 2 tablespoons honey; 1 can (796 mL) sliced peaches, drained; 1 loaf (16 oz) day-old French or Italian bread, cut into 1/2-inch cubes; 1 package (250 g) cream cheese, cut into cubes; 12 eggs; 1 cup milk; 1/2 cup whipping cream; 1 cup whipping cream; 2 tablespoons icing sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla

Prep 20 min
Total 9 hr 20 min
Servings 12

The marriage of peaches n' cream and cinnamony French toast makes for a delicious breakfast treat. Prepared the night before, you can substitute fresh peach slices for canned.

July 21, 2017

Ingredients

1/2 cup unsalted butter, cut into cubes
1 cup packed light brown sugar
2 tablespoons honey
1 can (796 mL) sliced peaches, drained
1 loaf (16 oz) day-old French or Italian bread, cut into 1/2-inch cubes
1 package (250 g) cream cheese, cut into cubes
12 eggs
1 cup milk
1/2 cup whipping cream

1 cup whipping cream
2 tablespoons icing sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla

Steps

1

Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
2

In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
3

Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
4

In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
5

In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
6

Bake about 30 minutes or until golden brown and toothpick inserted in centre comes out clean. Remove from oven; place on cooling racks. Cool slightly.
7

Meanwhile, in large bowl, beat 1 cup whipping cream, the icing sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.

Fill the ramekins with a little more filling than you think you need; the bread will sink a little bit overnight while it soaks up the egg mixture.
You can use peeled fresh peach slices in place of the canned ones, if desired.