Use your browsers PRINT button to print recipe and close browser to return to previous page or click below




Peaches & Cream French Toast



1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons corn syrup
1 can (29 ounces) sliced peaches, drained
1 loaf (1 pound) day-old French bread, cubed
1 package (8 ounces) PHILADELPHIA(r) Cream Cheese, cubed
12 eggs
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract


1. In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish.

2. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.

Yield: 12 servings.


. Nutrition Information:
1 piece equals 470 calories, 23 g fat (13 g saturated fat), 267 mg cholesterol, 453 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g protein.