Peaches ‘N Cream French Toast

• 1 loaf Unsliced French Bread Cut Into 1" Slices
• 4 ounces, weight Cream Cheese
• 29 ounces, weight Canned Sliced Peaches (or Fresh Or Frozen)
• 1/4 cups Chopped Walnuts Or Pecans
• 1 cup Milk
• 1/3 cups Maple Syrup (I Use Grade B)
• 3 Eggs
• 2 Tablespoons Melted Butter
• 1 Tablespoon Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla

1. Preheat the oven to 400u0b0F.
2. After you have cut your French bread into 1" thick slices, spread softened cream cheese over both sides. If the cream cheese is too cold, it will not spread without tearing up the bread.
3. Lay the pieces in a 9x13 sprayed baking pan. They may not all fit, in which case, make an extra little pan. Cut pieces smaller to fit in corners and such.
4. Using a fork, carefully poke holes throughout. You need to be careful because the cream cheese might want to come off on the fork.
5. Dice up the peaches and put them and the nuts over the bread.
6. Whisk the rest of the ingredients in a bowl and pour over the bread. Pop into the oven for about 25 minutes, until it starts looking toasty.
7. Try not to pick off all the toasty nuts and peaches for yourself when serving this up.

bread, weight cream cheese, peaches, ubc, milk, maple syrup, eggs, butter, sugar, cinnamon, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/peaches-n-cream-french-toast/ (may not work)