Peaches and Cream French Toast~ Make Ahead Breakfast

I find it important to send the family off for the day with their tummies filled with good food.  It sets the tone for the day.  Unfortunately, more often than not lately, they have their tummies filled with cold cereal.  But with a bit of planning, I will change this.  And this is how I plan to start the change.

Peaches and Cream French Toast is an absolute favorite with my children and husband.  As with most make ahead breakfast recipes, this comes from my favorite bed and breakfast cookbook, Recipes From the Watson House.  Most of the recipes call for the dish to be assembled the night before and placed in the refrigerator, then cooked in the morning.

All though it is a family favorite, I do have to admit I would prefer it without the peaches.  I am just not a cooked fruit fan {unless the fruit is berries}.  With that said, I do eat this picking around the peaches and just love it.  I think one day I will cook this without the peaches and serve the cooked creamy toast with fresh peaches.  But, the whole reason for making this dish is to send the family off with their tummies filled with goodness and feeling peachy.

A sweet caramel made of melted butter and brown sugar is topped with sliced peaches.

Add cubed French bread and pieces of cream cheese.

Then pour a creamy mixture of eggs, half-n-half and vanilla over top.

Cover the dish, all the bread and cream swimming in the creamy sauce atop the ooey~gooey caramel, and refrigerate til morning.

You can hire a little helper.  I pay mine with bread crumbs.

Once cooked, the top gets crunchy. . .

But when you take a piece, the inside is all gooey goodness.

Peaches and Cream French Toast
1/2 c butter
1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
12 eggs
1 1/2 c half-n-half
1 tsp vanilla

Heat butter, sugar and peach juice in saucepan until bubbly.  Pour into a 13x9 inch casserole dish.  Scatter peach slices over caramel sauce.  Top with bread cubes then pieces of cream cheese.  Place eggs, half-n-half, and vanilla in blender; blend to combine.  Pour egg mixture over bread and cream cheese.  Cover and refrigerate at least an hour but preferably overnight.  Bake, uncovered, in 350F oven for 50-60 minutes.

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