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Baked Peach French Toast

Six 1-inch thick slices whole-grain bread or your choice of thick bread

One 8-ounce package cream cheese, warmed to room temperature.

6 sliced medium (or 8 small) fresh peaches or one large can of peaches, drained

1/2 cup pecans, chopped

1/2 cup whole milk

1/2 cup buttermilk

1/3 cup maple syrup

3 large eggs

2 tablespoons unsalted butter, melted

1 tablespoon sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon kahlua coffee liqueur (optional)

Pre-heat oven to 400 degrees.

Lay bread slices in a casserole dish or 9- by 13-inch rectangular baking dish. Prick each slice of bread 3 to 4 times with a knife. Spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices and cover the bread slices. Sprinkle nuts over peaches.

In a bowl, combine the remaining ingredients and mix well. Carefully pour the mixture over the bread.

Bake in the preheated oven 20 to 30 minutes. The bread should no logger be soggy and just turning brown around the edges.

This recipe can be assembled several hours before cooking (even the night before). Just place the baking dish in the refrigerator. Remove from the refrigerator and let warm up 20 minutes before baking. If desired, apple slices can be substituted for the peach slices.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889