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Peach Pecan French Toast (dairy)

Eileen Goltz. | Dairy

1 loaf (12 oz) French bread, cut in 1″ slices
6 large eggs
1 can (16 oz.) peaches, sliced
1 1/2 cup milk
1/2 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Topping:
3/4 cup margarine, softened
1 1/3 cups brown sugar
3 Tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans

Ingredients

Spray a 9 x 13 baking pan with non stick spray. Fill pan with bread layer of bread slices. Place a layer of sliced peaches on top of each slice of bread. Place second layer of bread on top of the peach layer. Add second layer of peaches if desired. Set aside.

In blender mix eggs, milk, half and half, and spices. Pour mixture over bread, cover with plastic wrap and refrigerate overnight. Just before baking, make topping and spread evenly over the top. Bake at 350 degrees for 50 minutes or until puffed and golden brown.

Note: You can peel and slice 2 apples and substitute instead of peaches. For a lower fat version use egg beaters, skim milk, and reduced fat margarine.


Instructions

1 loaf (12 oz) French bread, cut in 1″ slices
6 large eggs
1 can (16 oz.) peaches, sliced
1 1/2 cup milk
1/2 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Topping:
3/4 cup margarine, softened
1 1/3 cups brown sugar
3 Tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans