Been accused of THAT before, but the name was a nickname given to me long ago as my hair is more copper in color.
Peach Stuffed French Toast
Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| Recipe Types | Breakfast |
Description
Delicous variation on the old stand-by breakfast dish.
Ingredients
| 10 | egg | |
| 1 1⁄2 | c | milk or light cream |
| 1 | c | maple syrup |
| 1 | t | nutmeg and/or cinnamon |
| 20 | sli | bread |
| cream cheese, softened |
Instructions
Can be made the night before (preferred) or in the morning.
Coat ramekins with shortening, butter or cooking spray. Cover cooking sheet with foil, place ramekins on foil.
Prepare bread-we usually use a sweet bread such as Hawaiian or Portuguese bread. Alternatively, any sturdy country style bread would work. There are several ways to prepare the bread; the easiest is to cut in cubes; alternatively, use a cookie cutter or drinking glass to cut circles that will fit in the ramekins.
Prepare egg mixture-mix well the eggs, milk/cream, maple syrup, nutmeg/cinnamon
Build the dish-if using bread circles, spread cream cheese on the circle, place in bottom of ramekin. If using cubed bread, place a fairly well packed layer in the bottom of the ramekin, add approximately 2-3 teaspoons of cream cheese, don't worry about spreading, it will melt with cooking.
Add a layer of fresh/frozen peach slices. Add egg mix to cover fruit. It is important to make sure that egg mix soaks into the bottom bread layer, if necessary poke with chopstick to allow mix to flow.
Dip remaining bread cubes/circles in egg mix, place in ramekin over fruit.
Add egg mix until ramekin is full, save and refrigerate any excess egg mix.
Spray sheet of foil with cooking spray, cover ramekins, refrigerate over night.
In the morning, add remaining egg mix to re-soak the top.
Cook-375 degrees, covered with foil, for 45 minutes, remove foil, cook additional 15 minutes.
Serve-rim edge of ramekin with knife trying to work under bottom layer of bread. Hold ramekin in one hand (using pot holder!!) dump into other hand (using several layers of paper towel, clean cloth towel or clean pot holder) and immediately turn upright onto serving plate.
Dust with powdered sugur, lightly drizzle with warmed maple syrup, serve with additional syrup on the side.
Notes
This dish holds up well in warming oven for an hour or so.
We have used peach, blueberry, strawberry or banana for stuffing, fresh or frozen.
We started out using the circles of bread but now use the cubed bread, less waste. However, the circles on the bottom do make it a little easier to remove from ramekin.
When removing from ramekin, the dish will sometimes break at the fruit/cheese layer. Don't panic, put the top back into the ramekin, re-work with the knife and try again. If all else fails, remove the top and bottom separately and rebuild on the serving plate OR serve to guest in the ramekin. We don't like to serve in the ramekin since it can be pretty hot and it is more difficult to drizzle with syrup.
I do attract long term guests, overall they are so much easier to handle and by the time they leave we're all most family - LOL None have minded a rerun now and again, some even ask for it! I have a shelf full of cookbooks and scan through them now and again. I am somewhat particular as I do not serve many sweet breakfasts unless they are here several nights and will not do any seafood dishes. - Love all seafood, just can not stomach the smell of that early in the AM - if only I did brunch NOT.
Thanks for the recipe, I used it this morning as I have 2 sets of guests - 1 staying 13 days the other 17. This was indeed a hit! I did mix in some peach schnapps with the cream cheese which really added flavor.
I only have 2 or 3 sweet breakfast meals, so this one is a nice addition.
WOW..that is a long time to have the same guest. I would never be able to serve them something different every day.
If you are looking for a great cookbook our association has one with absolutely great recipes!!!!
Thanks! I printed this out. With the peaches, this is a great dish for here. Thank you very much for all the cooking tips, too. That's really helpful 
Thanks! I printed this out. With the peaches, this is a great dish for here. Thank you very much for all the cooking tips, too. That's really helpful
It is a real favorite with the guests and anything that can be prepared the night before is a favorite of ours!
We will try this too! We also love dishes that may be made in advance and kept warm for those sleepy guests!! We will be watching for new news and pass any along. Rise and Shine
Thanks! I printed this out. With the peaches, this is a great dish for here. Thank you very much for all the cooking tips, too. That's really helpful
It is a real favorite with the guests and anything that can be prepared the night before is a favorite of ours!
QUESTION! Years ago I found a recipe in Bon Appetite that was a peach french toast which used a liquor, but I adjusted it to my taste. (Also cream cheese)
In that recipe you used english muffins. SOURDOUGH English muffins. Do you think this would work in this recipe?
"In that recipe you used english muffins. SOURDOUGH English muffins. Do you think this would work in this recipe?"
It should. We have several variations on this basic theme. One variation is a blue cheese strata that uses egg mix with blue cheese and tobasco sauce. In that, we use cubed english muffins. As I recall, you'll need a little more egg mix since the muffins have less moisture than bread.
CCC
"In that recipe you used english muffins. SOURDOUGH English muffins. Do you think this would work in this recipe?"
It should. We have several variations on this basic theme. One variation is a blue cheese strata that uses egg mix with blue cheese and tobasco sauce. In that, we use cubed english muffins. As I recall, you'll need a little more egg mix since the muffins have less moisture than bread.
CCC
Cool!
Would you put ham with the bleu cheese tabasco strata? Seems like it is calling for something else in there? Do you think the eng muffins make it a bit more chewy and that is good or bad?
Again, WELCOME TO THE FOOOOORRRRRRUUM! We like picking brains of those who are into delicious stuff.
I will give it a whirl. Any suggestions for what you serve with this? We do a fruit course first, baked goods, then main course with sides, garnishes, etc.
I will give it a whirl. Any suggestions for what you serve with this? We do a fruit course first, baked goods, then main course with sides, garnishes, etc.
We also do three courses; bread, fruit, main. Because the french toast is sweet and with a fair number of carbs, we would usually go with simple first courses such as a scone (maybe lemon or cranberry) followed by melon or mixed berries for the fruit.
I like to serve bacon with the toast because I am real partial to how bacon goes with anything with maple syrup!
Let me know how it works out for you.
CCC