Monday, January 17, 2005

Peaches and Cream French Toast

1/2 c. butter
1 c. brown sugar
2 Tb. corn syrup
1 1/2 c. (29 oz. can) cans of sliced peaches, drained
or 6 peaches, peeled and sliced
1 loaf of french bread, cubed
8 oz. cream cheese, cut into small chunks
12 eggs
1 1/2 c. half and half
1 tsp. vanilla

Heat butter, sugar and syrup in saucepan until bubbly.
Pour into a greased 9 x 13 baking dish.
Cover caramel sauce with peaches.
Spread cubed French bread over peaches.
Scatter cream cheese through the bread.
In a blender, combine remaining ingredients well.
Pour over bread and cream cheese.
Cover and refrigerate for at least one hour or overnight.
Bake at 350 degrees, uncovered, for 50-60 minutes.
Yields 1-12 servings.

From the Inn at Poplar Corner Cookbook

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