So it is that time a year when peaches taste wonderful and are cheaper. With children going back to school what better way then to add the Vitamin A and Vitamin C peaches provide with a hassle free morning hot breakfast – see below recipe found in the Ellie Krieger’s Cookbook “ Food You Crave”.
Peach French Toast Bake
(put it together the night before and you just pop it in the oven in the morning)
Ingredients:
- 1 large whole-wheat baguette (~8 oz)
- 4 large eggs
- 4 large egg whites
- 1 cup nonfat milk
- 1 tsp vanilla extract
- 5 cups frozen unsweetened sliced peaches, thawed – or use in season fresh peaches
- 2 tablespoons firmly packed brown sugar
- ¼ tsp ground cinnamon
- 1 ½ cups plain nonfat yogurt (optional)
- ¾ cup pure maple syrup (optional)
Directions: Coat a 9×13” pan with cooking spray. Cut the baguette into 1/2 –inch-thick slices and arrange them in a single layer in the pan. In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
In the morning: Preheat oven to 3500F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt if desired and drizzle with maple syrup.