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Peach-Stuffed Oven French Toast

(11)
  1 reviews
  • 35 min prep time
  • total time
  • 8 ingredients
  • 6 servings
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These French toast "sandwiches," filled with cream cheese and fruit, add an original flair to a traditional favorite.

Ingredients

1/2
cup cream cheese (from 8-oz. tub)
2
tablespoons powdered sugar
12
slices cinnamon-raisin bread
1
(15 1/4-oz.) can peach halves, well drained, thinly sliced*
3
eggs
3/4
cup milk
1
teaspoon vanilla
3/4
cup maple-flavored syrup

Steps

  • 1 Heat oven to 425°F. Generously spray 15x10x1-inch baking pan with nonstick cooking spray. In small bowl, beat cream cheese and powdered sugar until well blended. Spread mixture on one side of each slice of bread. On 6 of the bread slices, arrange peach slices evenly over cream cheese mixture. Top with remaining bread slices, cream cheese side down; press down firmly.
  • 2 In shallow bowl, combine eggs, milk and vanilla; beat well. Dip each sandwich in egg mixture, soaking both sides; place in sprayed pan. Pour any remaining egg mixture over filled sandwiches.**
  • 3 Bake at 425°F. for 10 minutes. Turn French toast; bake an additional 10 minutes or until both sides are browned and crisp. Let stand 5 minutes before serving. Serve with syrup. Store any remaining French toast in refrigerator.
  • 1 Heat oven to 425°F. Generously spray 15x10x1-inch baking pan with nonstick cooking spray. In small bowl, beat cream cheese and powdered sugar until well blended. Spread mixture on one side of each slice of bread. On 6 of the bread slices, arrange peach slices evenly over cream cheese mixture. Top with remaining bread slices, cream cheese side down; press down firmly.
  • 2 In shallow bowl, combine eggs, milk and vanilla; beat well. Dip each sandwich in egg mixture, soaking both sides; place in sprayed pan. Pour any remaining egg mixture over filled sandwiches.**
  • 3 Bake at 425°F. for 10 minutes. Turn French toast; bake an additional 10 minutes or until both sides are browned and crisp. Let stand 5 minutes before serving. Serve with syrup. Store any remaining French toast in refrigerator.

Expert Tips

*Drained, canned apricots can be substituted for the peaches. **Recipe can be prepared ahead to this point. Cover pan with foil; refrigerate at least 4 hours or overnight. When ready to bake, uncover; bake as directed above.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
410
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
6g
30%
Cholesterol
130mg
43%
Sodium
350mg
15%
Total Carbohydrate
66g
22%
Dietary Fiber
4g
16%
Sugars
34g
34%
Protein
10g
10%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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