Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) French bread, cut into 20 slices 1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped

  2. 1/4 cup chopped pecans

  3. 4 eggs

  4. 4 egg whites

  5. 1-1/2 cups fat-free milk

  6. 3 tablespoons sugar

  7. 1-1/4 teaspoons ground cinnamon, divided

  8. 1 teaspoon vanilla extract

  9. 1/4 cup all-purpose flour

  10. 2 tablespoons brown sugar

  11. 2 tablespoons cold butter Reduced-calorie pancake syrup, optional

Instructions Jump to Ingredients ↑

  1. Arrange half of the bread in a 13-in. x 9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread. In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with syrup if desired. Yield: 10 servings.


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