Overnight Baked Peach French Toast
Yields: 8 to 10 servings
  • 2 15-ounce cans sliced peaches in juice, drained and chopped - reserve the juice (yields approximately 1 cup)
  • 1 can (12 ounces) fat free evaporated milk
  • 8 eggs (or lighten it up by subbing 2 egg whites per egg)
  • 1 tablespoon vanilla
  • 1 loaf (16 ounces) cinnamon bread, cut into 1-inch cubes
  • ¼ cup rolled oats (I use quick oats)
  • ¼ cup packed brown sugar
  • 1 tablespoon butter (I use light butter)
  1. Spray a 13x9-inch baking dish with baking spray and set aside.
  2. Chop peaches.
  3. In a large bowl, whisk evaporated milk, eggs, vanilla and 1 cup reserved juice from peaches.
  4. Add bread cubes and peaches, and fold until well coated. Pour into prepared baking dish, cover and refrigerate overnight (at least 8 to 10 hours) until read to bake.
  5. Make the topping: In a small bowl, combine oats, brown sugar and butter. Cover to use just before baking.
  6. Preheat oven to 350F degrees. Uncover and sprinkle with prepared topping. Bake for 45 minutes, or until set. Serve warm.
Recipe by My Site at https://www.alidaskitchen.com/2015/07/31/overnight-baked-peach-french-toast-recipe/