Light French Toast Casserole With Peaches Recipes

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Steps:

• Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
• In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
• Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
• In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
• In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
• Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
• Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.

Steps:

• Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
• Lightly coat a 9X13 inch baking dish with cooking spray (Pam).
• Put half the peach sauce in a storage container and refrigerate it.
• Cover the bottom of the baking dish with the other half and scatter the bread cubes on top.
• In a medium bowl, whisk the Egg Beaters,milk,vanilla and cinnamon.
• Pour the egg mixture over the bread cubes evenly.
• Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture.
• Cover the baking dish with foil and refrigerate overnight.
• The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees.
• After baking for 25 minutes, remove the foil and bake for 20 more minutes.
• While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove.
• Let the casserole stand for 5 minutes before serving.
• Top each serving with a generous spoonful of warm peach sauce and serve.