Peaches ‘n Cream French Toast Casserole

Blogger Stephanie Wise of Girl versus Dough bakes the comforting peaches ‘n cream combo into a delicious breakfast casserole.

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Prep Time 20 min
Total Time 9 hr 20 min
Servings 12

Ingredients

French Toast Casserole

1/2: cup unsalted butter, cut into cubes

1: cup packed light brown sugar

2: tablespoons honey

1: can (29 oz) sliced peaches, drained

1: loaf (16 oz) day-old French or Italian bread, cut into 1/2-inch cubes

1: package (8 oz) cream cheese, cut into cubes

12: eggs

1: cup milk

1/2: cup whipping cream

Cinnamon Whipped Cream

1: cup whipping cream

2: tablespoons powdered sugar

1/2: teaspoon ground cinnamon

1/2: teaspoon vanilla

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Directions

1 Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
2 In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
3 Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
4 In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
5 In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
6 Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
7 Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.