Peaches and Cream French Toast Bake
- 4 peaches
- 1 c brown sugar (packed)
- 1 /2 c butter (cut up)
- 2 T maple syrup
- 1 loaf French bread (day old)
- 1 package cream cheese (cubed)
- 12 eggs
- 1 1/2 c half and half
- 1 tsp. vanilla
- 1/2 c almonds (slivered)
- 1 T powdered sugar
- 1/4 tsp nutmeg
Grease a 9 x 13 pan and set aside. Score the bottom of each peach making an "x" on each bottom. Fill a medium saucepan with water and bring to a boil. Add peaches and return to boil. Reduce heat and simmer for 5 minutes. Peel and slice peaches.
In medium pan combine brown sugar, butter and syrup. Cook and stir until brown sugar is dissolved. Pour brown sugar into baking dish. Arrange cooked peaches on top. Place half of bread cubes over peaches. Layer with cream cheese and remaining bread.
In large bowl, whisk eggs, half and half and vanilla. Pour over bread mixture and cover and refrigerate overnight.
Remove from refrigerator and let stand 30 minutes before baking. Top with almonds and bake uncovered in a 350 degree oven for 50-60 minutes or until top is golden brown.
Combine powdered sugar and nutmeg and sprinkle over the top before serving.