1 bag frozen 3/4 fresh depending on size of the peach
1 8oz cream cheese
tspn ginger powder
1/4 tspn nutmeg
tbspn or more cinnamon
1/2 cup brown sugar or syrup
3 cups milk
French or Italian Bread cut into slices. In a 9*13 dish spray with cooking spray. First layer of bread. Frozen/Fresh peaches makes no difference, 1 bag frozen 3/4 fresh depending on size of the peach. Layer on bread and then with an 8oz. bar of cream cheese break into peices and layer in voids of the peaches. Once completed another layer of the bread.
Batter, I use eight eggs. A tspn of ginger powder, 1/4 tspn of nutmeg, cinnamon to taste, tbpsn plus, 1/2 cup of brown sugar no brown sugar syrup. Milk 3 cups plus. (depends on bread thickness)
Mix it all up and pour over dish. Soak over night is best result.
Cook at 350 for 45-60 minutes depending on how golden brown your preference is.
This will puff up and will take 10-20 minutes to cool before cutting.
cream cheese soften (not much)
powdered sugar (to taste)
This I just wing it because I try not to make it to sweet. More on runny side and is drizzled over the casserole.
Have fun and in enjoy!! Sorry, for being vague in discription I no longer measure anything because it always seems to reguire more on an ingredient(s)from my experience.
Casa de Solana
About this recipe:
Stuffed French Toast w/Peaches and Cream Cheese Casserole