Peaches and Cream French Toast Casserole

Name: Peaches and Cream French Toast Casserole
Prep time: 9 h 20 min
Cook time: 9 h 20 min
Total time: 9 h 20 min
Yield: 12
Cuisine: American
Ingredients: 227 grams package cream cheese, cut into cubes; 12 eggs; 1 teaspoons ground cinnamon; 2 Tbsps honey; 237 milliliters packed light brown sugar; 237 milliliters milk; 822 grams can sliced peaches, drained; 2 Tbsps powdered sugar; 118 milliliters unsalted butter, cut into cubes; 1 teaspoons vanilla; 118 milliliters whipping cream; 237 milliliters whipping cream; 454 grams loaf day-old French or Italian bread, cut into 1/2-inch cubes

Peaches and Cream French Toast Casserole might be just the American recipe you are searching for. This recipe makes 12 servings with 423 calories, 9g of protein, and 30g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a morn meal. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 9 hours and 20 minutes. A mixture of honey, milk, peaches, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.

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Cooking Spray

Shortening

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Glass Baking Pan

Ramekin

In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved.

Ingredients you will need

Brown Sugar

Butter

Honey

Sugar

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Sauce Pan

Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.

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Peach

Sugar

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Ramekin

Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).

Ingredients you will need

Cream Cheese

Bread Cubes

Peach

Bread

Equipment you will use

Ramekin

In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined.

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Whipping Cream

Egg

Milk

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Whisk

Bowl

Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.

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Bread

Wrap

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Plastic Wrap

Ramekin

In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350F.

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Ramekin

Oven

Place ramekins on cookie sheets with sides or very shallow baking pan.

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Baking Sheet

Baking Pan

Ramekin

Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean.

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Toothpicks

Oven

Remove from oven; place on cooling racks. Cool slightly.

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Oven

Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.

Ingredients you will need

Powdered Sugar