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Peaches and Cream Cheese French Toast {can be made overnight}
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4.75 from 4 votes

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

Servings: 8
Calories: 601kcal
Author: T Worthey

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 a medium bowl, combine eggs, milk, cream, cinnamon, vanilla, and 1⁄2 cup brown sugar. Stir
  • until the brown sugar is dissolved.
  • In a 9X13 pan, layer half of the bread cubes.
  • Over the bread cubes, evenly distribute the cream cheese cubes.
  • Now cover those with half of the 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 the 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.

Notes

Servings: 15
Prep Time: 20 minutes - not counting refrigerator time overnight
Cook Time: 40 minutes

Nutrition

Serving: 1g | Calories: 601kcal | Carbohydrates: 64g | Protein: 18g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 491mg | Fiber: 6g | Sugar: 37g