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French Toast: Caramel Peach Pecan French Toast

Source of Recipe

nikibone.com


List of Ingredients

1 12 ounce loaf Italian bread, about 15 inches long and 4 inches in diameter
8 tablespoons cream cheese
1 16 ounce can sliced peaches in fruit juice, drained and cut into chunks or about 3/4 cups chopped fresh peaches
1 cup caramel ice cream topping, divided
4 eggs
1 cup low fat milk
1/2 teaspoon vanilla
3/4 cup pecan halves
whipped topping, optional



Recipe

Cut loaf of bread into 8 slices, each about 1 1/2 inches thick. Cut almost, but not quite, through each slice to make a deep pocket. Spread 1 tablespoon cream cheese in each pocket. Combine peach chunks with 2 tablespoons caramel topping. Divide evenly among pockets. Press to close. In large bowl, beat together eggs, milk and vanilla until well blended. Dip both sides of each stuffed slice into egg mixture and place in a 3 quart rectangular baking dish. Spoon remaining egg mixture over and around each slice. Cover and refrigerate 30 minutes. Preheat oven to 350F. Place pecans on a baking sheet and toast in oven for 4 to 5 minutes or until crisp; let cool. Remove stuffed French toast slices to a nonstick baking sheet. Bake for 30 to 35 minutes or until toasted on the surface and lightly browned. Serve with remaining caramel topping, toasted pecans and whipped topping, if desired.