Overnight Peach French Toast 

Submitted by The Sensible Cook
AVERAGE RATING: 5 votes / 5 Stars
 

1 loaf (16 oz) French bread, cut into 20 slices

1 can (15 oz) sliced peaches in light syrup, drained and chopped

¼ cup chopped pecans

4 eggs

4 egg whites

1½ cups skim milk

3 Tbsp sugar

1¼ tsp ground cinnamon, divided

1 tsp vanilla extract

¼ cup flour

2 Tbsp brown sugar

2 Tbsp cold butter

Sugar-free pancake syrup, optional

 

Arrange half of the bread in a 13 x 9 inch baking dish coated with nonstick cooking spray. Top with peaches, pecans and remaining bread.

 

In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla. Pour over the bread. Cover and refrigerate for 8 hours or overnight.

 

Preheat the oven to 400 degrees. Remove from the refrigerator 30 minutes before baking. Bake, uncovered for 20 minutes. In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with syrup if desired.

10 servings, each serving has 248 calories, 5g fat, 40g carbohydrate, 10g protein, 1g fiber

 

 

 

 

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