Peaches and Cream Cheese French Toast (can be made overnight

• Vegetarian

• Produce

  • 29 oz Peaches, canned

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup Brown sugar
  • 1/2 tbsp Cinnamon, ground
  • 1 tsp Cinnamon on top
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 20 oz Bread, multigrain

• Dairy

  • 1 stick Butter - chopped into
  • 8 oz Cream cheese
  • 1/2 cup Heavy whipping cream
  • 1 1/2 cup Milk
  • 1 cup Ricotta cheese

Found on awortheyread.com

Ingredients

• 4 eggs
• 1 1⁄2 cup milk
• 1⁄2 cup heavy whipping cream
• 1⁄2 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1⁄2 cup brown sugar (part of a total of 1 cup brown sugar in the entire recipe)
• 20 ounces multigrain bread, cubed (1 small loaf)
• 8 ounces cream cheese, cut into small cubes
• 29 ounces canned peaches, drained
• 1 cup ricotta cheese
• 1 stick butter - chopped into 1⁄2 tablespoon pats
• 1⁄2 cup brown sugar
• 1 teaspoon cinnamon on top

Directions

• Heat oven to 325 degrees.
• Spray 9X13 pan with nonstick spray.
• In medium bowl, combine eggs, milk, cream, cinnamon, vanilla, and 1⁄2 cup brown sugar. Stir
• until the brown sugar is dissolved.
• In 9X13 pan, layer half of the bread cubes.
• Over the bread cubes, evenly distribute the cream cheese cubes.
• Now cover those with half of peach slices. Layer with remaining bread.
• Place teaspoonfuls of ricotta over the bread evenly across the top.
• Top with remaining peaches.
• Pour egg mixture over the entire pan.
• Sprinkle with butter pats, brown sugar, and cinnamon.
• Cover pan with aluminum foil.
• Store in the refrigerator for 8 - 24 hours.
• Bake at 325 degrees for 20 minutes covered.
• Remove foil and return to oven. Bake 20 minutes uncovered.
• Serve warm.