Just Peachy French Toast Recipes

Steps:

• Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
• Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
• Bake in the preheated oven until edges are golden, about 45 minutes.

Steps:

• In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

Steps:

• 1. Tear bread into large pieces and put in a bowl and set aside
• 2. Puree the peaches and add eggs sugar vanilla and milk and set aside.
• 3. Mix together the oatmeal brown sugar and cinnamon with the butter till crumbly.
• 4. In a greased with butter crockpot layer 1/3 of the bread in buttered crockpot. Pour 1/3 of the egg mixture over the bread covering it, then layer 1/3 of the oatmeal mixture. Repeat two more times.
• 5. Put the crockpot on low and go to bed. Wake up and smell the cinnamon. Do not let this cook longer than 7-8 hours. Take crockpot out of the heat and let set for about 20 minutes while you make coffee and set the table.

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Steps:

• Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
• In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
• When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
• Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
• Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
• Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes - whatever you'd like.

Steps:

• Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
• Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
• Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
• Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
• After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.

Steps:

• In a small bowl, combine egg white, milk, and vanilla.
• Mix well with a fork or wire whisk.
• Pour into a shallow pan.
• Make 2 sandwiches from the bread and jam, putting 2 tsp of jam inside each sandwich.
• Dip sandwiches in milk mixture, coating both sides.
• Melt 1 tsp of the margarine in a preheated nonstick skillet or griddle over medium heat.
• Place sandwiches in skillet and brown lightly.
• Turn, add remaining margarine, and brown the other sides.
• Serve hot.