Peaches & Cream French Toast

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup brown sugar (packed)
• 1/2 cup butter, cubed
• 1 (29 ounce) can sliced peaches (drain and reserve juice from peaches)
• 2 tablespoons corn syrup
• 1 loaf day-old french bread, cubed
• 1 (8 ounce) package cream cheese, cubed
• 12 eggs
• 1 1/2 cups half-and-half
• 1 teaspoon vanilla
• blueberry sauce (see below)

Recipe

• 1 in a small saucepan, combine the brown sugar, butter, and corn syrup. cook and stir over medium heat until sugar is dissolved; pour into a greased 13" x 9" baking dish. i added a 1/2 tsp of mace or you could use nutmeg.
• 2 arrange peaches in dish. (i used 3 cups of my home-grown frozen peaches). place half the bread cubes over peaches. layer with cream cheese and remaining bread. place the eggs, cream and vanilla in a blender; process until smooth. i added another 1/2 tsp mace into the eggs, as well. pour over top, push bread lightly into cream mixture.
• 3 cover, and refrigerate overnight.
• 4 remove from refrigerator 30 minutes before baking. bake, uncovered, at 350 degrees for 50-60 minutes or until knife inserted near center comes out clean. (do not insert knife into cream cheese).
• 5 blueberry sauce: measure 1 cup of juice (add water if necessary). mix 1/2 cup sugar with 3 tablespoons of corn starch, add to small saucepan along with juice. cook over medium heat until mixture thickens, add 1/2-1 cup fresh or frozen blueberries. serve over french toast.