Joyce’s Peach French Toast with Glaze
1 Cup Packed Brown Sugar
1 Stick of Butter
2 Tbls Water
1-29 Ounce Can Sliced Peaches
1 Loaf of French Bread – Cut in 1 inch cubes
8 Eggs
2 Cups Milk
1 Tbls Vanilla
1 Tsp Cinnamon
½ Tsp Nutmeg
½ Tsp Ginger
1 Package Cream Cheese
1 Cup Powdered Sugar
Heat brown sugar and butter on medium heat until melted. Add water. Continue cooking until sauce becomes thick and foamy. Pour into 13 X 9 baking dish, cool for 10 minutes.
Place drained peaches on caramel sauce, reserving peach juice.
Spread bread cubes over peaches.
Mix eggs, milk, vanilla and spices together and whisk. Pour over bread, cover and let set in refrigerator over night.
Mix softened cream cheese with powdered sugar. Add peach juice to form a drizzle consistency. Serve over French toast.
Remove from refrigerator 30 minutes before baking. Bake uncovered at 350 for 45 minutes, until golden.
Tags: breakfast