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.
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!
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!
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
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.[/print_this]
Already Wednesday – I’m lovin’ it!