Sunday Sampler - Peaches 'N Cream Baked French Toast

My daughter was in the middle of finals last Sunday so we postponed celebrating Mothers Day until today when she would be home from school and we could all be together.  I came across this recipe and couldn't wait to try it!  It. Was. Delicious.

Peaches 'N Cream Baked French Toast

• 1 big loaf french bread, cut in 2 inch cubes
• 1 cup maple syrup
• 3 cups fresh or frozen sliced peaches
• 1 8 oz. package cream cheese, cut in small cubes
• 6 eggs
• 3 cups milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 3/4 cup brown sugar
• 3 to 4 Tbls. butter
• 1/4 cup sliced almonds (completely optional)
• Extra maple syrup and/or whipped cream (optional)

Spray a 9X13 pan with cooking spray. Pour syrup into the dish and spread it out evenly. Place half of the bread in the dish. Next sprinkle half of the peaches and half of the cream cheese cubes on top of the bread. Layer in this same order the remaining bread, peaches and cream cheese cubes.  Whisk together eggs, milk, cinnamon and vanilla. Pour over the bread layers (pushing the bread down a bit to soak up the egg mixture).

Cover well and refrigerate overnight.  Before baking uncover and sprinkle with brown sugar and dot with small pieces of butter. 

Bake loosely covered in foil in a preheated 350 degree oven for 50-60 minutes. Uncover and sprinkle on almonds (if you like nuts) and bake another 15-20 minutes uncovered  until all the liquid is absorbed and top is golden.  Let cool a few minutes before cutting into squares.

Serve with warm maple syrup or a little whipped cream.