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January 2000 Issue
Peach French Toast
by Ronda L. Halpin
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Sometimes I have the urge to enjoy the taste of peaches when they're not in season. When that urge hits me, I take advantage of some of the convenient products available on the market today. While they're not as good as fresh, canned peaches can add flavor and a fruity dimension to your kitchen adventures.

This month's recipe is a perfect example. Peach French Toast takes advantage of canned pie filling. It pairs the filling with a delightful French toast recipe and melds the flavors by baking them until perfect.

One of the great advantages to using canned pie filling is that you save a lot of time on a chilly morning. You also have the opportunity to use different pie fillings for a new twist on this simple recipe. Try blueberry, strawberry or cherry for change. Either way, you're bound to make this simple recipe into a new family favorite!

 

Peach French Toast

  • 1 - 20 oz. can peach pie filling
  • 3 eggs
  • 1/2 c. skim milk
  • 1/2 tsp. ground cinnamon
  • 5 thick slices of bread (day-old bread from the bakery works great)
  • 2 T. coarse sugar
Preheat the oven to 350 degrees.

Pour the pie filling evenly over the bottom of an ovenproof baking dish coated with cooking spray. Set aside.

Combine the eggs, milk and cinnamon in a large, shallow dish. Whisk to combine. Carefully dredge the slices of bread through the egg mixture, making sure that each is well-coated. Carefully place the bread slices over the pie filling in the baking dish, allowing them to overlap slightly. Sprinkle with sugar and bake for 40-50 minutes or until French toast is golden.

  • Yields: 24 servings
  • Preparation Time: 1 hour and 30 minutes
 



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