Monday, October 9, 2006

Baked French Toast with Peaches and Walnuts


Baked French Toast (adapted from a recipe by Pampered Chef )

4 ounces cream cheese, softened
14 slices (1 inch thick) French bread (don't use the smaller baguette size).
1 (29 ounce) can peach slices, drained or a couple of cups of chopped apple slices
1/3 cup walnuts, halved or coursely chopped
3 eggs
1 cup less 1 teaspoon milk
1/3 cup maple syrup
3 tablespoons butter melted (halved)
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon cardamon
1/4 teaspoon nutmet
2 teaspoons vanilla extract

Heat oven to 400 degrees F.

Spread cream cheese over both sides of bread slices. Place bread in 13 x 9 inch or lasagna style baking pan. Prick bread slices several times. Top with fruit; sprinkle nuts over peaches.

In large bowl, whisk eggs, milk, syrup, butter, sugar, cinnamon, nutmeg and cardamon (you can just use cinnamon if you don't have the other) vanilla extract and half the melted butter.Pour mixture over bread. Drizzle the top with the remaining butter. Bake for 22 to 25 minutes or until firm in center.

You could also make this with a couple good sized handfulls of blueberries and 1/3 cup granola or almonds instead of the peaches/walnuts.

Yields 6 servings.

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