Here at the Haddonfield Inn we get a lot of requests for this particular recipe. It is rich and satisfying, and a delight to the senses. I can’t think of a better way to start the day before heading out to the shops in town or the museums in the city. We serve this most weekends in the summer especially when we have a good number of guests staying at the inn. Sometimes I make as may as 3 trays at a time! Because it has to bake for an hour our guests usually wake up to the smell of cinnamon and vanilla. It makes the inn smell fabulous!
Baked Peaches and Cream French Toast
Loaf of French, Italian or Challah Bread
8 large eggs
2/3 cup of super fine sugar
1 teaspoon sugar
1 ½ cup of milk
1 ½ cup cream or half and half
1teaspoon vanilla extract
1 8 oz package of cream cheese
5 cups of sliced peaches, fresh or frozen
1 ½ tablespoons of lemon juice
4 tablespoons brown sugar
1 ¼ teaspoon ground cinnamon
Spray a 9×13 baking pan with Cooking Spray.
Slice Bread into ½ inch slices.
Arrange Slices in a single layer in the pan.
Cut cream cheese into equal portions, (depending on how much cream cheese you like), and top each slice with a thick strip of cream cheese in the middle. Add another slice of bread on top of the first slice of bread.
Whisk together eggs, 1 teaspoon cinnamon, and super fine sugar. Add milk, cream, vanilla and stir until combined. Pour mixture over the bread.
In a medium bowl, toss peaches with 2 tablespoons brown sugar and lemon juice. Arrange peach slices evenly over bread. Combine remaining cinnamon and brown sugar and sprinkle over top. Cover and refrigerate overnight.
Bake the next day at 350-375F depending on your oven for 50-60 minutes. Check the middle of the dish to see if it is set before removing from the oven.
Garnish with powdered sugar, fresh peaches, raspberries and a dollop of whipped cream.
We serve this at the Haddonfield Inn with a side of sausage links and preceded by a fresh fruit cup, coffee and your choice of juice. Any entree of the day may be substituted with your choice of eggs, any way you like them, and toast in addition to the meat side of the day.
(Photos coming soon! We will be making this recipe Saturday, July 17,2010 and hope to take some great photos. Happy Baking!)