Peaches and Cream Cheese French Toast {can be made overnight}


easy recipes, french toast recipes

Let’s pause for a moment and talk about breakfast. I don’t know if you have ever watched The Lord of the Rings where they talk about having breakfast and second breakfast:

Aragorn: Gentlemen! We do not stop ’til nightfall.
Pippin: But what about breakfast?
Aragorn: You’ve already had it.
Pippin: We’ve had one, yes. But what about second breakfast?
[Aragorn stares at him, then walks off.] Merry: Don’t think he knows about second breakfast, Pip.

So what does that have to do with this post?

It’s all about breakfast! And eating breakfast again and again and again. I absolutely love breakfast food and this easy french toast recipe has me coming back for second breakfast and even a third. With the Holidays coming up, this would be a great recipe to make overnight and have it ready to go on Thanksgiving or Christmas morning. At our house, we love to have a BIG breakfast on Christmas morning. Making french toast overnight is a great way to save time on a day that’s pretty much all about chaos!

So get in touch with your inner foodie and try this recipe!

Peaches and Cream Cheese French Toast {can be made overnight}

 

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easy recipes, french toast recipes

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Ingredients for Peaches and Cream Cheese French Toast

  • 4 eggs
  • 1 1⁄2 cup milk
  • 1⁄2 cup heavy whipping cream
  • 1⁄2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1⁄2 cup brown sugar (part of a total of 1 cup brown sugar in the entire recipe)
  • 20 ounces multigrain bread, cubed (1 small loaf)
  • 8 ounces cream cheese, cut into small cubes
  • 29 ounces canned peaches, drained
  • 1 cup ricotta cheese
  • 1 stick butter – chopped into 1⁄2 tablespoon pats
  • 1⁄2 cup brown sugar
  • 1 teaspoon cinnamon on top

easy recipes for peaches and cream french toast

Directions for Peaches and Cream Cheese French Toast

Heat oven to 325 degrees.

Spray 9X13 pan with nonstick spray.

In medium bowl, combine eggs, milk, cream, cinnamon, vanilla, and 1⁄2 cup brown sugar. Stir

until the brown sugar is dissolved.

In 9X13 pan, layer half of the bread cubes.

Over the bread cubes, evenly distribute the cream cheese cubes.

Now cover those with half of peach slices. Layer with remaining bread.

Place teaspoonfuls of ricotta over the bread evenly across the top.

Top with remaining peaches.

Pour egg mixture over the entire pan.

Sprinkle with butter pats, brown sugar, and cinnamon.

Cover pan with aluminum foil.

Store in the refrigerator for 8 – 24 hours.

Bake at 325 degrees for 20 minutes covered.

Remove foil and return to oven. Bake 20 minutes uncovered.

Serve warm.

Servings: 15

Prep Time: 20 minutes – not counting refrigerator time overnight

Cook Time: 40 minutes

overnight french toast recipeeasy recipes, healthy french toast recipes, overnight peaches and cream french toast

 

Don’t forget to –

Love this? REPIN it to save for later (like Christmas morning!! )

 

Peaches and Cream Cheese French Toast {can be made overnight}

Ingredients

  • 4 eggs
  • 1 1⁄2 cup milk
  • 1⁄2 cup heavy whipping cream
  • 1⁄2 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1⁄2 cup brown sugar (part of a total of 1 cup brown sugar in the entire recipe)
  • 20 ounces multigrain bread, cubed (1 small loaf)
  • 8 ounces cream cheese, cut into small cubes
  • 29 ounces canned peaches, drained
  • 1 cup ricotta cheese
  • 1 stick butter - chopped into 1⁄2 tablespoon pats
  • 1⁄2 cup brown sugar
  • 1 teaspoon cinnamon on top

Instructions

  • Heat oven to 325 degrees.
  • Spray 9X13 pan with nonstick spray.
  • In medium bowl, combine eggs, milk, cream, cinnamon, vanilla, and 1⁄2 cup brown sugar. Stir
  • until the brown sugar is dissolved.
  • In 9X13 pan, layer half of the bread cubes.
  • Over the bread cubes, evenly distribute the cream cheese cubes.
  • Now cover those with half of peach slices. Layer with remaining bread.
  • Place teaspoonfuls of ricotta over the bread evenly across the top.
  • Top with remaining peaches.
  • Pour egg mixture over the entire pan.
  • Sprinkle with butter pats, brown sugar, and cinnamon.
  • Cover pan with aluminum foil.
  • Store in the refrigerator for 8 - 24 hours.
  • Bake at 325 degrees for 20 minutes covered.
  • Remove foil and return to oven. Bake 20 minutes uncovered.
  • Serve warm.
  •  

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    10 Comments

    1. November 4, 2014
      Reply

      Love the idea of making this the night before. Pinning this recipe to try later. Thank you for sharing at Share It One More Time. Cathy

    2. November 6, 2014
      Reply

      This French toast is just too good to pass by. On my weekend brunch menu, thanks so much! I saw this on the Foodie Fridays link up! I would be delighted if you’d stop by http://picnicnz.blogspot.co.nz/ and added this to the Pure Blog Love link party too 🙂

    3. This sounds like a wonderful breakfast! Thanks for linking up with SNF! Pinned to our party board!

    4. November 10, 2014
      Reply

      Hello beautiful! This looks so amazing. Pinned. Thank you for taking the time to stop by! I hope to see you at our party tonight, it starts at 7 pm. We love to party with you!
      Happy Monday! Lou Lou Girls

    5. November 13, 2014
      Reply

      I think you’ve just found the world’s best food quote! I’m always up for breakfast at your house. Thanks for stopping by #FoodieFridays last week!

      • November 13, 2014
        Reply

        ha ha!! Well come on over– we always have extra!

        • Lynn E Taylor
          October 3, 2016
          Reply

          can you use french bread instead/

          • October 4, 2016
            Reply

            Yes, you could totally use French Bread! Good luck!

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