Friday, January 31

Make ahead baked peach french toast



Weekends of late have been a bit frantic.  Since we got back from our holiday it was straight back to work, so unpacking has quickly turned around into getting ready for school and getting back to the farmgate, stocking up our freezer...  I picked up these gorgeous peaches and right now we're at the end of the stone fruit season here in Australia and it's just glorious.  Peaches that are soft sweet and juicy and I love the challenge of  trying to quickly eat them before end up with juice down to your elbows...

I saw this recipe whilst we were in New York on Pinterest and bookmarked it for when I got home.  I didn't want to used tinned peaches, although I'm sure it's still delicious if you do..  You need to prepare it the night before you want to eat it, it's 10 minutes prep and then 45 minutes in the oven... just enough time to get up, put the finishing touches on, then go back to bed for a snuggle, catch up on Facebook or watch some morning news before dishing up something wonderful.

Take it from me friends, you want to try this - it's custard-y, sweet but not too overwhelming.  Warm, filling and comforting.  A great way to start a day I think..

Serves 6
Ingredients:
1 french stick or couple of rolls - make sure they are on the stale side.
2 -3 large peaches, sliced
8 eggs
500mls milk
1 tsp vanilla extract
1/2 cup caster sugar
1/4 cup brown sugar
2 tsp ground cinnamon 
200mls cream

Method:
Slice bread and arrange in a baking dish.

Slice your peaches and insert them around your bread

In a jug mix all remaining ingredients besides your brown sugar, cinnamon and cream.. whisk them together until well combined.. then pour evenly over the bread and peaches

Sprinkle with brown sugar and cinnamon evenly.

Cover in plastic film and refrigerate overnight.

Next morning turn your oven on to 200 degrees c.
Pour your cream into a saucepan and heat on medium high heat until it reduces slightly - about 10 minutes.. then pour over your tray.

Bake for 45 minutes - leave it in if it seems very runny still... when it's done, leave it to sit for about 3-4 minutes before serving.  It won't need any accompaniments!




Print this post in friendly format

3 lovely comments:

Anonymous said... [Reply to this amazing comment]

How much cream?

Liss Klemke on February 1, 2014 at 10:43 AM said... [Reply to this amazing comment]

@Anonymous
200ml :)

Liss Klemke on February 1, 2014 at 10:45 AM said... [Reply to this amazing comment]

@Andrea Enright Andrea I sill think it will be good with canned/tinned peaches.. I think it would be great with tinned pears or apricots too :)


 

Frills in the Hills Copyright © 2009 2010 2011