Overnight French Toast (Peaches and Cream)
A delightful breakfast dish combining French toast flavors with peaches and cream, prepared the night before for a stress-free morning.
Ingredients
Main Ingredients
- 18 ounces French bread, thickly sliced (1 loaf) Use day-old or stale bread for best texture.
- 1.5 cups egg whites All Whites Brand recommended (or 8 separated large eggs).
- 2 cups skim or almond milk
- 0.25 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 38 ounces no sugar added sliced peaches, drained (2 19-ounce jars) You can also use frozen peaches, thawed and drained.
- 0.5 cups dark brown sugar
- 0.5 teaspoon ground cinnamon
- 1 cup heavy cream
- 1 cup whipped topping, thawed (such as Cool Whip) Optional for serving.
Instructions
Preparation
- Spray a 9×13-inch baking pan with nonstick spray.
- Arrange the bread in a tight, flat layer in the prepared baking pan.
- In a small bowl, mix the brown sugar and cinnamon together. Set aside.
- In a large bowl, whisk the egg whites with milk, sugar, and vanilla until blended; pour over the bread.
- Arrange the peaches on top of the bread and sprinkle with the brown sugar and cinnamon.
- Cover tightly and refrigerate for at least 8 hours.
Baking
- Remove the baking dish from the refrigerator 30 minutes before baking.
- Preheat the oven to 350°F.
- Pour the cream into a small pan set over high heat and bring to a boil.
- Reduce to low heat and simmer until reduced by half, about 10-12 minutes.
- Drizzle sauce over peaches, place the pan in the oven, and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50-55 minutes.
- Let it stand for 10 minutes before serving.
Notes
Serve warm topped with a dollop of whipped topping. Can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place in the oven or microwave until warmed through. You can also freeze individual portions for up to 2 months.