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Peaches & Cream French Toast


½ cup packed brown sugar
¼ cup butter, cubed
1 tablespoon light corn syrup
1 jar Jake & Amos Peach halves, drained and sliced
½ loaf day-old French bread, cubed
4 ounces cream cheese, cubed
6 eggs
¾ cups half-and-half cream
½ tsp vanilla extract


Grease a 13” x 9” baking dish and set aside. Place the brown sugar, butter and corn syrup in a small saucepan and cook over medium heat, stirring constantly until sugar is dissolved. Pour the mixture into the greased baking dish. Arrange peaches on top of sugar mixture in dish. Place half of the bread cubes over the peaches, then layer with cream cheese and remaining bread. In a separate bowl, whisk together the eggs, cream and vanilla until smooth. Pour the mixture over top of the bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F. Bake, uncovered for 50-60 minutes. Serve with whipped cream if desired.

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