Overnight French Toast (Peaches and Cream)
Ingredients
- 18 ounces French bread (510 grams, thickly sliced (1 loaf))
- 1½ cups egg whites (280 grams, All Whites Brand recommended (or 8 separated large eggs))
- 2 cups skim or almond milk (454 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 38 ounces no sugar added sliced peaches (1,077 grams, drained (2 19-ounce jars))
- ½ cup dark brown sugar (107 grams)
- ½ teaspoon ground cinnamon
- 1 cup heavy cream (227 grams)
- 1 cup whipped topping (60 grams, thawed, such as Cool Whip)
Instructions
- 1
Prep
- 2
Spray a 9x13-inch baking pan with nonstick spray.
- 3
Arrange the bread in a tight, flat layer in the prepared baking pan. The bread should be as close together as possible.
- 4
Mix
- 5
In a small bowl, mix the brown sugar and cinnamon together. Set aside.
- 6
Whisk
- 7
In a large bowl, whisk the egg whites with milk, sugar, and vanilla until blended; pour over the bread.
- 8
Top
- 9
Arrange the peaches on top of the bread and sprinkle with the brown sugar and cinnamon.
- 10
Chill
- 11
Cover tightly and refrigerate for at least 8 hours.
- 12
Preheat
- 13
Remove baking dish from refrigerator 30 minutes before baking. Preheat the oven to 350°F.
30 min - 14
Simmer
- 15
Pour the cream into a small pan set over high heat and bring to a boil. Reduce to low heat and simmer until reduced by half, about 10-12 minutes.
12 min - 16
Bake
- 17
Drizzle sauce over peaches, place the pan in the oven, and bake, uncovered, until casserole is lightly browned on top and just cooked through, 50-55 minutes.
55 min - 18
Stand
- 19
Let stand for 10 minutes before serving.
10 min - 20
Serve with whipped topping if you're feeling sassy!
Nutrition
Per serving (based on 8 servings)
