peach and pecan french toast
This is a really delicious breakfast recipe. All you have to do in the morning is pop it into the oven. You can vary it to your taste. Instead of peaches, it could be made with canned pears or apricots. The pecans could be eliminated for those who are allergic, or other nuts could be substituted. Raisins or dried cranberries would be a great addition too. Cooked, chopped bacon could be added as well. Have fun with this recipe!
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yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For peach and pecan french toast
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4eggs
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2 cmilk
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2 tspcinnamon
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1 tsppure vanilla extract
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1/2 cbrown sugar
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1 smloaf of bread, cubed (any kind of bread is okay. i used italian.)
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4 ozcream cheese, cubed
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2 canpeaches, 29 ounce, drained
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1 1/2 cricotta cheese
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1 cchopped pecans
How To Make peach and pecan french toast
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1Tear the bread into cubes. Lay it out on the counter on paper towels to dry out some. Stale bread works okay too.
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2Spray 9 X 13 pan with Pam or other nonstick spray. Then put half of the bread cubes in it. Spread them so that the bottom of the pan is covered evenly.
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3Over the bread cubes, lay out the cream cheese cubes, spaced evenly. There won't be huge covering, but you will be adding the ricotta so don't worry. There will be plenty of cheese.
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4Drain one can of peaches and space them evenly over the bread and cream cheese. Be sure to put some near the edges and in the corners so that they are flavorful too.
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5Sprinkle one half of the pecans over and around the peaches.
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6Layer the remaining bread over the peaches and everything.
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7Put the ricotta on top of the bread with a teaspoon and spread it like you were icing a cake. Be sure to get it in the corners and along the edges.
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8Top with the other drained can of peaches, and sprinkle with remaining pecans. If desired, sprinkle on a little more cinnamon.
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9In a mixing bowl, whisk together the following ingredients: 4 eggs, 2 cups of milk, cinnamon, brown sugar, and vanilla. Whisk it about 2 minutes, until the eggs are foamy and the brown sugar is dissolved.
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10Pour the egg mixture over the entire pan. Be sure all the bread is covered with egg mixture or cheese or something. You don't want any dried out pieces of bread along the corners or edges. -
11Cover the pan with aluminum foil. Use non-stick foil if you have it. Crimp it tightly around the edges and put in refrigerator 8 hours or overnight.
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12Preheat the oven to 325 degrees. Bake the French toast for 20 minutes at 325 while covered.
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13Then remove the foil, and return it to the oven for 20 more minutes. Serve warm and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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