• Cooking Time: 22-25
  • Servings: 6
  • Preparation Time: 10


One year, I was just so tired of making individual pieces of french toast, I thought, hey, I can bake them all at once! Sounded relaxing, actually. This is a great way to have a delish breakfast and hardly lift a finger. You can even prepare it the night before and whip it out of the 'fridge in the morning and plop it in the oven. Makes the morning lovely.


  • As much cream cheese as you want (I used fat free; less guilt)
  • French bread slices to cover the bottom of a 9x13 in pan (1-in. slices; I used about 10. Use more if you are good at squishing.)
  • 2 15-oz cans peach slices, rinsed and drained
  • 1/2 cup pecans, chopped
  • 3 extra large eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup maple-flavored syrup
  • 2 tbsp butter or margarine, melted
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract or peach flavoring


  • Preheat oven to 400 degrees F.
  • Spread cream cheese on both sides of bread slices.
  • Arrange bread slices in single layer in bottom of pan.
  • Poke holes in bread with toothpick.
  • Cover bread with peaches.
  • Cover peaches with chopped nuts.
  • In large mixing bowl, whisk together remaining ingredients.
  • Pour mixture over bread.
  • Place in oven for 22-25 minutes or until firm in center.
  • Serve with favorite syrup.

Categories: French Toast 
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