Friday, April 17, 2015

Peachy Caramel French Toast Casserole!


 
I love to do breakfast casseroles that can be prepared the night before for the weekends or during the holidays.  It just makes having breakfast much more enjoyable if all you have to do is make the coffee, put a casserole in the oven and maybe fry some bacon or sausage.   This French toast bake, is so good.  It sort of makes it's own sauce as it bakes. Here is what you will need for this one:
 
1/2 cup butter (1 stick)
1  1/2 cups granulated sugar
1 cup brown sugar
2 Tbs. water
2  (15 oz.) cans sliced peaches, drained  (can substitute an equivalent amount of fresh peaches)
6 slices thick white bread (I used Texas Toast, Italian is good also)
6 eggs
1  1/4 cups half and half cream (can substitute whole milk)
pinch of salt
1 tsp. cinnamon, divided
1 Tbs. vanilla
1 Tbs. maple syrup
1/2 cups chopped pecans
4 Tbs. butter
 
Place the 1/2 cup butter and granulated sugar in the microwave for 1 minute, stir.  Add the brown sugar and microwave for another minute. 
 
Add the water and microwave for about 2 minutes or until the mixture bubbles and foams.  Stir.

Spray a 9"x13" baking dish with nonstick spray.  Pour the caramel sauce in the bottom.  Allow the caramel sauce to cool a bit, about 5 minutes or so.
 
Layer the  drained peaches over the caramel sauce and then the bread slices on top of the peaches.
 
Whisk the eggs, cream, salt, 1/2 tsp cinnamon, vanilla, and maple syrup.  Pour evenly over the bread.  Sprinkle with pecans and dot with the other 4 Tbs. of butter.  Sprinkle with the other 1/2 tsp. cinnamon.  Cover and refrigerate overnight. 
 
Place in a 350 degree oven for 45 to 50 minutes.  If this starts to brown too much just cover loosely with foil.  I have never had that happen, but all ovens cook differently.
 
This makes it's own syrup in the bottom of the dish or you can add additional maple syrup.  If you feel really decadent add a dollop of whipped cream!
 

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