Peaches & Cream French Toast

By keenan

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons corn syrup
• 1 can (29 ounces) sliced peaches, drained
• 1 loaf (1 pound) day-old French bread, cubed
• 1 package (8 ounces) cream cheese, cubed
• 12 eggs
• 1-1/2 cups half-and-half cream
• 1 teaspoon vanilla extract

Details

Servings 12
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, combine the brown sugar, butter and corn syrup.

Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish.

Arrange peaches in dish. Place half of the bread cubes over peaches.

Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.