A night in the refrigerator gives this summer casserole breakfast extra flavor. Plan ahead for a delicious, impressive meal that’s easy to prepare. While it’s great for everyday, this peach French toast bake is even better for a weekend brunch when you want to show off for your friends and family. The kids will love it too! Try with lemon zest and blueberries tossed into the peaches before baking for an extra layer of flavor. Courtesy of Food Network.
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.