Ellie Krieger's Peach French Toast Bake is both easy to put together the night before and healthy. I've made this with other fruits, and it has always come out delicious! And bonus, I now have breakfast ready, with just a little warming needed, for a few work days this week! This is one of the most filling breakfasts I've eaten in a while. I'm finding a serving of this with 1/3 cup plain greek yogurt keeps me satisfied until lunch.
- Cooking spray
- 1 large whole-wheat baguette, about 8 oz (I used 8 oz day old ciabatta)
- 4 whole eggs
- 4 egg whites (I used 3/4 cup egg whites from the carton)
- 1 cup low fat milk(I use 15)
- 1 tsp vanilla extract
- 5 cups sliced peaches, fresh or frozen
- 1/2 lemon, juiced about 1 1/2 Tbsp
- 3 Tbsp brown sugar (I used 4 Tbsp)
- 1/4 tsp ground cinnamon (I used 1/2 tsp)
In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Sprinkle the remaining brown sugar over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees. Uncover and bake for 40 minutes. Serves 8.
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