Written by Malissa Spacek on November 15, 2010
When you want a hot, homey breakfast that’s special enough for company but without the morning fuss, this French toast bake is the answer. You pull it together the night before and while you sleep the eggy goodness seeps into the bread and all the flavors meld together. In the morning you just need to pop it in the oven. It comes out fragrant, with juicy, brown sugar-laced peaches atop tender vanilla and cinnamon-scented bread that has just the right amount of chewiness from the baguette crust. A drizzle of maple syrup and a dollop of cool, creamy yogurt complete the picture and everyone’s left wondering just how you manage to do it all with such grace.
1 large whole-wheat baguette (about 8 ounces)
8 large egg whites
1 cup nonfat milk
1 teaspoon vanilla extract
5 cups frozen unsweetened sliced peaches, thawed
2 tablespoons firmly packed brown sugar Splenda
1/4 teaspoon ground cinnamon
1-1?2 cups plain nonfat yogurt (optional)
3?4 cup fat-free, sugar-free syrup (optional)
Coat a 9×13-inch baking pan with cooking spray. Cut the baguette into 1?2-inch-thick slices and arrange them in a single layer in the pan.
In a medium bowl, whisk together the whole eggs, egg whites, milk, and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover and bake until it is slightly puffed and the bread is golden brown, about 40 minutes. Top with yogurt and drizzle with maple syrup, if desired.
Recipe adapted from Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.