Stuffed Peaches and Cream French Toast Casserole
Serving Size / Yield
- 1 1/2 bread loaves
- 3-4 fresh peaches (or 1 bag of frozen)
- 8 oz cream cheese
- 8 eggs
- 3 C. milk
- 1/2 C. brown sugar
- 1 tsp. ginger
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
Preheat oven to 350 and spray a 13x9 baking dish with cooking spray.
Cube your bread loaves and layer 1/3 of it on the bottom of the dish. Now slice your peaches and layer half of them atop the bread cubes. Break up the cream cheese and stuff half of it between the peaches and on top of them. Make another even layer of bread cubes followed my the remaining peaches and cream cheese. Finish off with a final layer of bread cubes.
Beat eggs, milk, brown sugar, and spices together to form a batter. This is poured evenly over the layered ingredients in the baking dish. Let soak overnight for best results.
4) Bake for 45-60 minutes, watching for golden-brown coloring. Let cool and serve.