Peach French Toast Bake with Peach Syrup and Fresh Cream

1 large loaf challah bread, cut into cubes
2 cups heavy cream
2 cups milk
5 eggs
1 ½ cups sugar
1 t. cinnamon
1 (29 oz) can peaches in heavy syrup, pureed until smooth in blender or food processor.

Preheat oven to 350 degrees.
In large bowl, whisk together cream, milk, eggs, sugar, cinnamon and pureed peaches. Add bread cubes and toss gently to combine. Let sit for 15 minutes.

Lightly coat a 10 x 14 baking pan with butter or cooking spray. Pour bread and egg mixture into pan and press gently. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Serve warm with Peach Syrup and Fresh Cream.

Peach Syrup:
1 ½ pounds fresh peaches, peeled & pitted – or 1 (29 oz.) can sliced peaches in heavy syrup.
½ cup sugar
1 T. butter, melted
In blender or food processor, puree peaches, sugar and butter until smooth. Syrup can be served warm or room temperature.

Fresh Cream:
1 pint heavy whipping cream
½ cup sugar
Beat whipping cream and sugar with mixer until soft peaks form.


Anonymous said...

Thanks so much for sharing this delicious recipe at the JFBC homeschool meeting! It was as fun as watching a cooking demo at the Food and Wine event at Epcot at Disney!

Stephanie said...

This is amazing and yummy and I can't wait to make it myself and eat it again!!! Thanks so much for the wonderful cooking demo and encouraging words last night!