Wednesday, September 18, 2013

Peach French Toast bake

(Originally made 9/20/2008)
I've accumulated a bunch of fruit and looking through my recipes this just called to me!      I couldn't find the type of bread she called for, so I bought a loaf of 100% whole wheat (presliced).   Worked great.   This wasn't an incredibly sweet meal, we did have ours with a little scoop of vanilla ice cream, but I think the suggested drizzle of REAL maple syrup would be great too.   Or maybe a bit of powdered sugar over the top.     Because I didn't read the directions thoroughly I missed the "refrigerate overnight" part.   It turned out good, but I'll definitely try it again the "right" way.       :)



Peach French Toast Bake
Serving Size  : 6  

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1              large  whole-wheat baguette (about 8 ounces) -- used 100% whole wheat bread
  4              whole  eggs
  4                     egg whites
  1                cup  low fat milk
  1           teaspoon  vanilla extract
  5               cups  sliced peaches -- fresh or frozen (used fresh)
     1/2                lemon -- juiced about 1 1/2 tablespoons (omitted)
  3        tablespoons  brown sugar
     1/4      teaspoon  ground cinnamon

Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.


Nutrition Information
Calories 263
Total fat 5 grams Saturated fat 1.3 grams
Protein 12 grams Carbohydrates 42 grams
Fiber 3 grams








Source: Ellie Krieger
Link to the video of her preparing this recipe:
http://au.youtube.com/watch?v=8b0NB6D57E4&feature=user


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