September 6, 2012

Peach stuffed french toast

at Thursday, September 06, 2012

 Peach stuffed french toast



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

Directions

  • 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.
  • next time I am going to use cream cheese in the middle

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