Baked Peach French Toast

6 1″-thick slices whole-grain bread
1 8-ounce package cream cheese
6 medium (or 8 small) fresh peaches, sliced
1/2 cup pecans, chopped
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup maple syrup
3 large eggs
2 tablespoon unsalted butter, melted
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon Kahlua coffee liqueur (optional)
Pre-heat oven to 400 degrees.  Lay bread slices in a buttered or sprayed casserole dish or other baking dish. 
Prick bread 3-4 times each with a paring knife.  Spread a layer of cream cheese on top of each slice of bread.  Arrange peach slices on top of bread slices to cover bread.  Combine milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and Kahlua and mix well.
Pour over bread and peaches; liquid should come to at least the tops of the slices of bread.
Sprinkle nuts over peaches.  Bake 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges.
Plate each slice separately and serve with maple syrup 
Note: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.

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