Peaches And Cream Overnight French Toast
6 to 7
fresh peaches, diced (or a 29 oz can, drained)
loaf texas toast, cut into cubes (i used all but about 5 slices)
1Grease a 9x13 inch baking dish.
2In a small saucepan, mix together butter, syrup and sugar, stirring over medium heat until sugar is dissolved, pour in baking dish.
3Place peaches in dish so that they cover the majority of the sugar mixture.
4Place half of the bread cubes over the peaches.
5Spread the cream cheese cubes evenly throughout the bread and top off with the rest of the bread.
6Combine the eggs, half and half and vanilla in a blender and mix until smooth-pour evenly over the bread mixture.
7Cover and refrigerate overnight.
8The next morning, remove the french toast from the refrigerator and let rest on the counter for 30 minutes.
9Bake, uncovered, at 350 for 45-55 minutes or until center no longer jiggles.