Peaches and Cream French Toast Casserole
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp corn syrup
1 (29 ounce) can sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 (8 ounce) package cream cheese, cubed
1/2 Tbsp pumpkin pie spice
1-1/2 cups half and half
1 tsp vanilla extract
- 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 9 x 13 inch baking dish.
- Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese cubes and remaining bread.
- Place the eggs, pumpkin pie spice, half and half and vanilla in a blender; cover and process until smooth. Pour over top of ingredients in the baking dish. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 50-60 minutes or until a knife inserted near the center comes out clean.
I got this recipe from Taste of Home. I knew I had to make it because of the… why do you think I had to make it? The cream cheese, I swear I am addicted to the stuff=} This french toast casserole was absolutely wonderful, not overly sweet and I loved getting a special, pillowy pocket of cream cheese in random bites, YUM! This recipe is super easy, great for making for guests or for a brunch, all the prep is done the night before and then you just bake it in the morning. This is a keeper recipe and I will make this many times again in the future, thanks TOH!