Tuesday, August 28, 2012

Peach French Toast Bake

Post oven
Like I was just saying, breakfast is just so tough for me to make, well this was great.  You get to make it ahead of time and just pop it in the oven.  Key is: get up earlier than Jackson to have it ready for when he wakes up! We will see how that goes!!!

  • Cooking spray
  • 1 whole-wheat baguette
  • 4 eggs
  • 4 egg whites
  • 1 cup low-fat milk
  • 1 tsp vanilla extract
  • 5 cups sliced peaches
  • 2 Tbsp firmly packed brown sugar
  • 1/4 tsp ground cinnamon
  • 1-1/2 cups plain yogurt
  • 3/4 cup pure maple syrup
  1. Coat a 9x13-inch baking pan with cooking spray. Cut the baguette into 1/2-inch-thick slices and arrange them in a single layer in the pan.
  2. In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
  3. Preheat the oven to 350 F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup, if desired.
Calories: 254; Fat: 6g; Carbs: 40g; Fiber: 5g; Protein: 12.5g

Well I got up SOOO early to make this and I thought Josh would get to eat it before work but I was about 5 minutes too late :( Jackson got to eat it though when he woke up.  It seemed like he liked it for a few bites and then was done and it was going on the floor to the dog.  I thought it was really good, loved that I could make it the night before and just pop it in the oven.

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