Peach French Toast

If I had to choose between waffles, pancakes, or French toast, I’d choose French toast. I love it but I can’t order anymore when we go out for brunch. The reason, my allergy to barley. Ordering anything with bread or a bun is a roulette game. I’ll take the risk at restaurants sometimes but I only have like three bread related products options in the grocery store. Since we started ordering Shatto, we have been buying Farm to Market Co. bread. I’ve had it before and thought I was safe to eat it. We had some leftover bread from last week’s order so I said, “Let’s make French toast.” This recipe smells as good as it taste. Enjoy.

Peach Cobbler French Toast by Lemon Tree Dwelling
IMG_0926French Toast
3/4 c. brown sugar
1/2 c. butter (1 stick)
2 T. corn syrup
1 loaf of bread
2 cans sliced peaches
1 c. milk
1 c. half and half
6 eggs
1 tsp. cinnamon
1/2 tsp. vanilla

Streusel Topping
6 T. butter, softened
3/4 c. brown sugar
2/3 c.  flour
1/2 tsp.cinnamon

Melt brown sugar, corn syrup, and butter over a medium heat. When melted, pour into a sprayed 13 x 9 baking dish. Slice bread into 1 inch pieces and sprinkle in baking dish. Top with drained peaches. Mix remaining French toast wet ingredients and pour over bread/peaches. Cover and refrigerator overnight. In the morning, crumble streusel ingredients and top French toast. Bake at 350 degrees for 1 hour. 

Notes:

  • I didn’t have a loaf of French bread so I used 3/4 of loaf of week old Farm to Market wheat bread.
  • I didn’t have corn syrup so we used honey. 
  • I didn’t have half and half so I melted 4 T. butter and filled to 1 cup with fat free milk. 
  • I didn’t have canned peaches so we used frozen peaches. 
  • I used Penzey’s Vietnamese Cinnamon. My husband says he doesn’t hiccup when I use is. 

Overnight Caramel French Toast

Yesterday was the one year anniversary of my blog. I had the best of intentions to post but got caught up watching the Oprah interview with Lance Armstrong. As a celebration of one year sharing my favorites and testing new recipes, I thought I would share one of the best new recipes I’ve made in 2013.

I hope you enjoy this recipe from “Favorite Recipes – MS Forward.” I got this cookbook from my aunt Linda. Two of her daughters (Jenny and Jeanna) battle MS every day. Jeanna was one of the people who helped put this fundraising cookbook together. You know what I say, the best recipes come from cookbooks like this because people only share their best recipes. Hope you make this for your family on this long holiday weekend.

Caramel French ToastOvernight Caramel French Toast by Carol Hendrix
2 T. light corn syrup
1/2 c. butter (1 stick)
1 c. brown sugar
12 slices of bread
6 eggs
1 1/2 c. milk
1 tsp. vanilla
1/4 tsp. salt

In a saucepan, combine corn syrup, butter, and brown sugar. Simmer til syrupy. Pour mixture into the bottom of a 13 x 9 sprayed glass baking dish. Layer with six slices of bread. Stack second layer of bread on top. In a bowl, beat together eggs, milk, vanilla, and salt. Pour over bread. Cover pan and refrigerate overnight. Preheat oven for 350 degrees. Uncover pan and bake for 45 minutes. Serve hot or warm.

Notes: This reheats well and doesn’t leave a messy pan.