"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peach French Toast Bake, by Rebeca Ortiz, is from Our Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cooking spray 1 large whole-wheat baguette (about 8 ounces) 4 whole eggs 4 egg whites 1 cup low fat milk 1 teaspoon vanilla extract 5 cups sliced peaches, fresh or frozen 1/2 lemon, juiced about 1 1/2 tablespoons 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees Uncover and bake for 40 minutes.
Serving suggestion: Top with a dollop of vanilla yogurt, a drizzle of maple
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