Jones Peach French Toast

I had this at a baby shower recently and it blew my mind! (And I typically am not a fan of breakfast food) Had to jot this recipe down. It does require over night prep FYI

Jones Peach French Toast

Ingredients: 

1 cup brown sugar

1/2 cup butter

2 T. water

1 29 oz. can peaches (sliced, drained)

8 slices of French bread (or the cinnamon swirl bread from great harvest)

5 eggs

1 1/2 cup milk

1 T. vanilla

cinnamon for sprinkling 

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Mix eggs, milk, and vanilla. Slice bread and dip each slice of bread in the egg mixture, then line up bread in pan. Sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries. 

Here is the syrup recipe that I use (if you haven't already had this, prepare yourself. It will blow your mind. Oh, and I always double the recipe. Trust me.)

3/4 cup sugar

1/2 cup buttermilk

1/2 cube butter

1/2 t. baking soda

1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

I know that you can add corn syrup to help with the syrup like consistency, but I rarely have corn syrup in my cupboard and this works just as well for my family. 

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Baked Pull-Apart Pumpkin French Toast

I had my doubts about this recipe, but I made it this morning and loved it! It is really rich, so I didn't eat too much. My kids weren't big fans, but if you love pumpkin, this would be a fabulous Thanksgiving morning breakfast--tastes almost like pumpkin pie!

Baked Pull-Apart Pumpkin French Toast

adapted from SimpleBites.net

Yield: 4 to 6 servings

Ingredients

• 1 loaf hearty whole wheat bread, sliced
• 3 large eggs
• 1 cup milk or cream
• 3/4 cup pumpkin puree
• 1/4 cup salted butter, melted
• 2 Tablespoons molasses
• 2 teaspoons pumpkin spice blend
• 1/4 cup brown sugar

Instructions

The night before…

1. In a medium mixing bowl, whisk together eggs, milk, pumpkin puree, 2 Tablespoons melted butter, molasses and 1 teaspoon pumpkin spice blend.
2. Dip each slice of bread into the mixture to coat well, then place, one layer thick, on a 13×17 baking sheet. Drizzle any remaining pumpkin mixture on top of the bread.
3. Place plastic wrap over the soaking bread slices and refrigerate for 8 hours or overnight.

In the morning…

1. Preheat the oven to 350°F. Generously butter an 8 x 11 baking dish. Mix together brown sugar with remaining teaspoon of spice blend.
2. Remove plastic wrap from the soaked bread and brush tops lightly with remaining 2 Tablespoons of melted butter. Sprinkle French toast tops all over with cinnamon sugar mixture.
3. Starting with the smaller pieces, arrange the slices of bread in the buttered baking dish, propping them up on top of each other until the pan is full. Place on the middle shelf of the oven and bake for 35-40 minutes until the tops are crispy.
4. Serve at once with pure maple syrup and whipped cream.

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