Denveristas, we are in for a surprise with this delicious recipe. I am honored to have the amazing and talented Dusty Hutchins-McNutt do a guest post for us. She shares her recipe for Peaches & Cream French Toast, just in time for Mothers Day. The recipe is simple and amazing, which makes it a winner in my book. Do your belly and your mother a favor an try this recipe! If you like this recipe, order a copy of her book (details below).
Hello, my name is Dusty Hutchins-McNutt, I am the creator of “Cooking Mamas”, an online recipe resource for home cooks and wanna-be chefs!
I am also the author of “Stirring Up Memories for Family & Friends” cookbook, a treasured collection of 350 Tried and True Family Recipes. I’m not a chef, just someone who loves to eat good food, shares a passion for cooking, and enjoys entertaining family and friends.
Born and raised in the Pacific Northwest, my recipes are influenced by an abundance of fresh fruits, vegetables, and SEAFOOD. I love to experiment with new flavors and ingredients, incorporating different cultural influences in my cooking. I strive to create quick and easy meals that are nutritious and appealing for the whole family.
Here’s a wonderful recipe for Peaches & Cream French Toast, just in time for Mother’s Day, ENJOY!
Visit my website for more delicious recipe ideas! www.CookingMamas.com
Peaches and Cream French Toast
“Do all of the prep the night before, then just pop it in the oven in the morning, for an easy and delicious breakfast your whole family will love!”
- 1( 8 oz.) loaf of French bread, sliced into pieces about 1 inch thick
- 8 eggs
- 2 c. whole milk
- 1/4 c. sugar
- 1 tsp. vanilla extract
- 2 (15 oz.) cans sliced peaches, drained
- 1/2 c. packed brown sugar
- 1/2 tsp. cinnamon
- 1/2 c. heavy cream
1. Start by buttering a 9 x 13 baking dish. Lay the bread slices into a flat layer in the dish, trying not to leave too many holes.
2. In a large bowl, whisk the eggs, whole milk, sugar and vanilla. Pour egg mixture over the bread in the pan. Arrange the peaches over the bread and sprinkle with the brown sugar and cinnamon. Cover tightly and refrigerate overnight or for at least 8 hours.
3. When you are ready to bake, remove the pan from the refrigerator and allow it to sit out at room temperature for 30 minutes. Preheat your oven to 350 degrees. Bring the heavy cream to a boil in a small pan and cook, stirring constantly, for about 5-10 minutes or until the mixture is slightly thickened. Drizzle over the peaches.
4. Bake the casserole, uncovered for about 40-45 minutes or until golden brown and cooked through. Serves 12
Cook’s Note: Do not use a (29 oz.) can of peaches, you actually get more peaches by buying 2 (15 oz.) cans!
If you enjoyed this recipe, be sure to “Like” her on Facebook and get more great recipes and tell her I sent ya!
To order a copy of her book, http://www.cookingmamas.com/shop/stirring-up-memories-cookbook