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Peaches & Cream French Toast Casserole with Yogurt Sauce

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Level: Easy

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Description

This to-die-for recipe comes straight from the owner of a bed & breakfast. You know it has to be good, or they’d just call them a “bed.”

Ingredients

  • FOR THE CASSEROLE:
  • 1 cup Brown Sugar
  • ½ cups Sweet Cream Butter
  • 2 Tablespoons Corn Syrup
  • 2 cups Fresh Peaches, Sliced
  • 6 whole Croissants (Large, Light Type Found In The Bakery)
  • 8 ounces, weight Cream Cheese
  • 12 whole Eggs
  • 1-½ cup Half-and-half
  • 1 teaspoon Vanilla
  • Hot Maple Syrup, To Serve
  • FOR THE YOGURT CREAM SAUCE:
  • 1 cup Vanilla Yogurt
  • 4 ounces, weight Cool Whip
  • A Dash Or Two Of Nutmeg And Cinnamon

Preparation

Grease a 9×13 or larger pan. Melt brown sugar, butter, and corn syrup until bubbly. Pour entire mixture into the pan.

Spread sliced peaches over the caramel syrup. Break the croissants into pieces and place over the peaches. Cut cream cheese into little pieces and scatter throughout the breaks (in little pillow-like puffs).

Mix the eggs, half-and-half and vanilla. Pour over the bread and cover. Refrigerate overnight.

Place into a cold oven and set it to 350ºF for 45 minutes. You can cover it if the top is getting too brown. When it is nearly finished, it will begin to puff up and you will see the caramel bubbling up.

Serve with Yogurt Cream Sauce and hot maple syrup.

To make the cream sauce, simply whisk the sauce ingredients together until well-combined.

3 Comments

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4littleFergusons on 10.10.2011

The original recipe says you can use frozen, thawed Patty. I bet it’d be better than the canned version for sure. Let me know if you try it! :)

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pattyob on 10.5.2011

Just wondering if anyone tried this recipe using canned or frozen peaches?

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Linda on 9.27.2011

This looks wonderful! Definitely saving this one to try soon!

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