[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Peaches and Cream French Toast Bake[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of May 11th – 15th, 2015
4 croissants, chopped into one inch cubes (day old is great)
5 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons brown sugar, packed
1 large (or two small) peach, pitted and sliced thin
1 cup heavy cream
1/3 cup sugar
1 teaspoon vanilla
Preheat oven to 375 degrees. Place your cubed croissants into a greased 9 by 9 inch baking pan.
In a medium bowl, whisk together eggs and milk. Add in the vanilla extract, cinnamon, salt, and brown sugar. Whisk to combine. Pour the egg mixture over the croissants, and gently press the croissants down so that all the
Tuck your sliced peaches in and around the top croissant cubes. Bake for 35 minutes. Tastes best served warm, but not piping hot.
For the Whipped Cream
Place the heavy cream, sugar, and vanilla extract into the bowl of an electric stand mixer with the whisk attachment. Start with a medium low speed, and gradually whip the cream until it has thickened slightly. Turn the speed up to high and whip until stiff peaks have formed. I like to chill the metal bowl of my stand mixer to help speed up the process.
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