Peaches and Cream French Toast...

For the first time, I have decided to join the "Foodie Friday" party over at Gollum's beautiful blog. Click on the link to see the other's joining in.
Since I made this brunch dish back in early January and posted in a now defunct group blog, I am reposting it here as a "flashback" for Suzy's Flashback Friday party too.

For a January brunch I freshened up my Christmas centerpiece with some beautiful peach roses...
and baked a peaches and cream french toast bake.
Flip it upside down to serve so the beautiful peaches are on top and serve with a syrup made from the peach juice and orange juice....Yum!
Served with fresh fruit, scones and ham, it made a wonderful, no fuss brunch.
If only "flashbacks" had scent as well, I remember the warm cinnamon smells in the kitchen and sitting down to the fresh scent of roses...sigh...I need to make this again soon.

This dish will become a family favorite...I combined several recipes I found on the net and came up with this one based on the ingredients I had in the house.

Peaches & Cream French Toast

Total preparation time: 30 min.
Serves: 12
Ingredients:
1 cup Brown Sugar
1/2 cup Sweet Cream Butter
2 tablespoons Corn Syrup
1 Loaf Cinnamon Bread (I used Cub Foods chunky cinnamon)
1 - 8 OZ Pkg. Cream Cheese
1 29 oz can Peach Halves
1 dozen Large Eggs
1 1/2 cups Half-and-Half Milk
2 teaspoons Vanilla
2 tablespoons cornstarch
3/4 cup orange juice
Steps:
Grease a 9X13" pan. Melt brown sugar, butter and corn syrup in small saucepan until bubbly. Pour the mixture into the cake pan.
Drain peaches, reserving the liquid. Slice the peach halves horizontally and spread the peach slices over the caramel syrup. Cube cinnamon bread and place on to top of the peach slices. Do not pat down bread cubes, keep loose. Cut the cream cheese into little pieces and scatter throughout the bread.
Mix together the eggs, milk and vanilla. Pour over the bread and cover. Refrigerate overnight.
Preheat the oven to 350 degrees and bake for 45 minutes. (Place into a cold oven and set it to 350 degrees if you are using glass) You can cover the top if it gets too brown. When finish baking cut into 12 servings. Serve by turning upside down so the peaches and caramel sauce will be on top.
In a saucepan, mix the reserved peach liquid with cornstarch. Stir over low heat until thickened. Stir in the orange juice and cook until thickened. Serve warm over french toast.

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