Money Matters: Overnight Peaches-and-Cream French Toast

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I think I’m signed up for every email list serve that includes health tips, healthy cooking ideas, recipes, nutrition research…you name it. To be honest, I rarely open them and simply peruse the subject title, hoping something strikes me.

Usually it doesn’t.

But the other day it did. The subject line was, “Most Pinned Recipes”. Catchy.

Pinterest is pretty hot right now, and I myself have certainly scored some great ideas…and recipes.

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I opened the email and this recipe title immediately caught my eye. Between the “overnight”, “peaches and cream”, and “French toast”…it was a slam dunk for me. Plus, I’ve been in a breakfast slump and being able to reheat portions of this for the week has been easy, breezy, and delish!

I made this recipe on Saturday, baked it on Sunday. Fifteen minutes of hands on time and I have breakfast for days!

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I love reheating breakfast at work and having my coworkers “ooo” and “aah” at my breakfast — Peaches-and-Cream French Toast is one welcome scent to have wafting around the workplace! When I tell them it was easy to make and only 355 calories per serving, they think I’m a genius…and then ask for the recipe. 😉

Thank you, email list serve!

I also loved the price breakdown on this recipe – $1.04 per serving! That’s less than my morning cup of Joe!

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Overnight Peaches-and-Cream French Toast adapted from  All You

1 8-oz. loaf whole grain French bread, sliced ~1/2-inch thick (about 1/2 baguette)
8 large eggs
2 cups nonfat milk
1/4 cup sugar
1 tsp vanilla extract
2 15-oz. cans sliced peaches packed in juice, drained
1/4 cup packed dark brown sugar
1/2 tsp cinnamon
1/2 cup half and half

Directions:

Spray a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.

In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours or overnight.

Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350 F.

Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

Yield: 6 large servings.

Nutrition Information (per serving): 355 calories; 9.3 g. fat; 255 mg. cholesterol; 369 mg. sodium; 53.3 g. carbohydrate; 2 g. fiber; 14.6 g. protein

Result: This was great…don’t let the photos fool you! This was sweet without being overly sweet. The serving size is large and with sides, this could serve 8. This is filling and reheats well…your coworkers will be jealous of the smells! This recipe took about 10-15 minutes to throw together and it is breakfast for the week! Whole grain, protein, fruit…all in one! Enjoy!

Money Matters: I get bakery baguettes for $1.99 each (I used half). Free-range eggs are $2.50/dozen ($1.67). Canned peaches were $1.20 each. Milk is ~$0.20/cup ($0.40) and sugar is ~$0.66/cup ($0.33). The remaining ingredients are estimated at $0.45. The total cost of the recipe comes to $6.25 and $1.04 per serving.

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  Already Wednesday – I’m lovin’ it!

Be well,

Share With Your Friends!

33 Comments

  1. May 2, 2012 / 7:19 am

    I really need to jump on this “french toast casserole” bandwagon! Seriously, this casserole and the last one (blueberry cream cheese, I believe?) are making me crave french toast like whoa!

    Have a great day, Nicole! 😀

  2. May 2, 2012 / 7:45 am

    I can certainly understand why this dish is popular. French toast casseroles are a very tasty way to go for breakfast. However, the flavors of peaches and cream do intrigue. This would be great for brunch-yum! Thanks for posting this, your photos are very enticing.

  3. May 2, 2012 / 8:17 am

    I justhave to say you’re one of the only bloggers where I star almost every recipe you make! Now actually getting around to making them is another story, byt I have good intentions that they’ll all get made someday.

    • Nicole, RD
      Author
      May 2, 2012 / 2:02 pm

      You’re too sweet – thank you! We just must have good taste in food 😉

  4. May 2, 2012 / 10:40 am

    Wow, this looks incredible! I like peaches, but they definitely aren’t my favorite. Do you think I
    would still enjoy this? I usually do breakfasts with baked apples, berries, etc. I would love to give
    it a try.

    • Nicole, RD
      Author
      May 2, 2012 / 2:01 pm

      I think it would work well with berries or cherries….mmm!

  5. May 2, 2012 / 11:02 am

    What a fantastic way to prepare French toast, Nicole! This looks so delicious. Being a peach-lovin Texas girl I’ve got to try this, maybe even with fresh peaches!

  6. May 2, 2012 / 11:42 am

    I love making something once and having it on hand for days. As luck would have it I bought a 30 ounce can of clinges peaches over the weekend because they were on the discount rack and only .50 cents! I may tweak your recipe a tad, using egg beaters and fat free half and half – I’ll have to make this for me and my SIL next week – along with your veggie enchiladas 😀

  7. May 2, 2012 / 12:49 pm

    This sounds incredible! I get in such breakfast ruts and never want to take the time to prep anything in the morning, so this sounds perfect. I bet it would be great with all kinds of stone fruits, too. (I can’t wait for summer produce, btw.)

  8. Lizzie
    May 2, 2012 / 12:54 pm

    Mmmm. I am psyched for this one. Did you cut your bread into half inch cubes? or just into 1/2 inch thick slices?

    • Nicole, RD
      Author
      May 2, 2012 / 1:49 pm

      Lizzie, just the slices! Worked great 🙂

      • Lizzie
        May 2, 2012 / 1:50 pm

        Thanks!

  9. May 2, 2012 / 1:37 pm

    This looks delicious!

    I wanted to pin this so that I can come back and make it later, but am unable to pin any photos from the post. I wasn’t sure if this was intentional (which is your right, I get it!), but in case it’s not, I wanted to mention it.

    • Nicole, RD
      Author
      May 2, 2012 / 1:48 pm

      Dani, thank you for letting me know…I appreciate it. I am honored to have anything pinned. I will look into it for sure. Did you also try the “Pin It” button at the bottom of the post?

  10. May 2, 2012 / 3:18 pm

    Geez. I should have known better than to read your blog when I was already hungry. This looks amazing. I was JUST thinking about how much I would love a bowl of peaches and cream oatmeal right now, but this is a way better idea. I need to remember to buy some peaches this weekend.

  11. May 2, 2012 / 6:58 pm

    Holy yum Nicole. This looks amazing, and SO pin worthy!!! Hope you are having a great week.

  12. May 3, 2012 / 9:15 pm

    Overnight breakfast recipes make mornings so much easier!

  13. Jo
    May 5, 2012 / 1:57 am

    I’d bought all the ingredients to try this, but was in bed with the lights off by the time I remembered. (I just don’t think about prepping breakfast in the evening.) Still, I got out of bed at 12:30am, and whipped this thing together, even in a half-drowsy state. We’ll see tomorrow morning whether it was worth some midnight cooking. Thanks for this brilliant idea!

    • Nicole, RD
      Author
      May 5, 2012 / 6:47 am

      I have done that before, too! I hope the juice is worth the squeeze ;). Let me know what you think!!

  14. Claire
    May 5, 2012 / 12:26 pm

    I made this this morning – very good – only problem was I had to eat something else while I was waiting for this to bake — also I wasn’t quite sure what it should look like when it was done — it seemed like the eggs were still very soft but it tasted good – I also made the Chicken Tamale Pie this week – Loved it
    Thanks for the great recipes

    • Nicole, RD
      Author
      May 7, 2012 / 6:33 am

      Hi Claire! It’s not picturesque by any means, but the eggs are definitely still soft, yes. Cooked, but soft. I ate on this all week last week – loved it!

  15. Pingback: Breakfast (Sweet)
  16. Dana
    October 2, 2014 / 7:00 pm

    how do you reheat?

    • Nicole Morrissey
      Author
      October 3, 2014 / 8:05 am

      Microwave…but could easily be done in a toaster oven or traditional oven, too!

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