Thought I'd share this recipe I tried. It's really good and not too bad for you! You make it the night before and refrigerate, so it's easy to do in the morning!!
Frend Toast Casserole with Peaches
2 lbs frozen peach slices (unsweetened, not in syrup)
(you may want more than this - more like 3 pounds)
1/2 c water
1/4 c sugar or Splenda
2 tbsp cornstarch
1 (16-oz) loaf of Pepperidge Farm Whole Grain Cinnamon Swirl with Raisins bread, cut into 1-inch cubes
6 eggs or 1 1/2 cups Egg Beaters
1 1/2 cups milk
1 tbsp vanilla
2 tsp cinnamon
Combine frozen peaches, water, sugar or Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly.
Lightly coat a 9x13 backing dish with cooking spray. Put half of the peach sauce in a storage container and refrigerate it. Cover the bottom of the baking dish with the other half of the peach sauce. (I would use an extra pound of peaches, then refrigerate 1/3 and use 2/3 in the dish.) Scatter the cubes of bread on top of the peach sauce.
In a medium bowl, whisk together the eggs or Egg Beaters, milk, vanilla and cinnamon. Pour the egg mixture over the bread cubes evenly. Tamp down the bread with a spatula to thoroughly soak each piece of bread in the egg mixture. Cover baking dish with aluminum foil and refrigerate overnight.
The next morning, slide the dish into a cold over with the foil on. Turn oven to 350 degrees. After baking for 25 minutes, remove the foil and bake for 20 more minutes. While the casserole is baking, warm up the other half of the peach sauce in the microwave or in a saucepan on the stovetop.
Let the casserole stand 5 minutes before serving. Top each serving with a generous spoonful of warm peach sauce. Serves 8
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Amy
SAHM to Annelyn, Jessica, Alex, Lyndsey and Melissa
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