Peach Stuffed French Toast

By á-162246

Ingredients

• 1 loaf (1 pound) French bread, cut into 20 slices
• 1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped
• 1/4 cup chopped pecans
• 4 eggs
• 4 egg whites
• 1-1/2 cups fat-free milk
• 3 tablespoons sugar
• 1-1/4 teaspoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• Reduced-calorie pancake syrup, optional

Details

Adapted from bing.com

Preparation

Step 1

Arrange half of the bread in a 13-in. x 9-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 near the center comes out clean. Serve with syrup if desired. Yield: 10 servings.
10 servings 267 calories