One of my favorite things to do is to make a random meal out of ridiculous leftovers. While on vacation, we had a bunch of bread, some eggs, cream cheese, and some peaches that were about to turn bad. Thus, my French toast casserole was born. The sad part was that we had no butter…but I improvised. This recipe fed 7 adults and two toddlers with leftovers.
French Toast Casserole with Peach Compote
Time: 90 minutes
French Toast Casserole
10 pieces of whole grain bread torn into cubes
3 cups of milk
2 tsp vanilla
4 tsp cinnamon, divided
1/2 cup cream cheese
3 packets of Splenda
6 VERY RIPE peaches, peeled and pitted
1 cup water
1/4 cup sugar
4 packets of Splenda
- Preheat the oven to 350. In a greased 9X13 pan, put in the chunks of bread.
- In a large mixing bowl, beat together the eggs, milk, vanilla and two teaspoons of cinnamon. Pour over the bread and let stand for 10 minutes.
- While the mixture is resting, mix together the cream cheese, remaining cinnamon and Splenda. The cream cheese will get very…creamy. Use this mixture to dot on top of the casserole. Whatever you don’t use on top of the casserole, you can use as a topping with the casserole comes out.
- Bake for 45-50 minutes until golden brown and the egg has set.
- While the casserole is cooking, in a medium bowl, mash the peaches so that they have chunks still in them.
- Pour peaches, water, sugar and 4 packets of Splenda into a small pot. Bring to a boil.
- Once the fruit has begun to boil, reduce the heat to simmer. Simmer until the fruit becomes syrupy. Use as a topping on the French toast. Delish!