Peach Stuffed French Toast
Source of Recipe
BHG Cook to Cook
List of Ingredients
1/2 c cream cheese (from 8 oz tub)
2 T powdered sugar
12 slices cinnamon-raisin bread
1 (15-1/4 oz) can peach halves, well drained, thinly sliced
3/4 c milk
1 tsp vanilla
Heat oven to 425. Generously spray 15x10x1 inch pan with nonstick cooking spray. 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.
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.
Bake at 425 for 10 minutes. Turn French toast and bake an additional 10 minutes or until both sides are browned and crisp. Let stand 5 minutes before serving. Serve with syrup.