Peach French Toast Casserole Bake
Sliced French bread soaks up orange zest, cinnamon and brown sugar flavored egg batter overnight to make a pretty peach-topped breakfast casserole.
1 loaf (12 oz.) French bread, sliced
12 eggs, large
1½ cups low fat milk
¾ cup packed dark brown sugar, divided
1 tsp. grated orange zest
2 tsps. vanilla extract
1 1/2 tsp. cinnamon
2 cans (15.25 oz. each) Del Monte® Sliced Cling Peaches in Heavy Syrup, drained
1/2 cup dried cranberries
1 cup (4 oz.) chopped pecans
Spray a 13 x 9-inch baking dish with non-stick cooking spray. Arrange bread in bottom of the dish, overlapping slightly.
Whisk together eggs, milk, 1/4 cup sugar, zest, vanilla and cinnamon in a large bowl. Pour evenly over bread slices. Cover and refrigerate overnight or at least 8 hours.
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Arrange peaches on top, and sprinkle with cranberries and remaining 1/2 cup sugar. Top with pecans.
Bake, uncovered, until bread is lightly browned on edges and just cooked through, about 1 hour. Let stand 10 minutes before serving.
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