CEiMB: Peach French Toast Bake
Last weekend Ryan and I celebrated our six year anniversary. Sometimes it’s hard to believe it was that long ago when we first met; it doesn’t feel like six years have passed because I still think of us as the same kids we were back then. When I really stop to think about it, I can see how much we’ve grown both as individuals and as a couple, and it makes me proud of the relationship we’ve built.
The other day, my mom was telling me that my grandmother was telling her how much she likes Ryan. She said we’re very cute together. I laughed and told my mom it feels weird to still be called “cute together”. And then my mom gave me the nicest compliment. She told me that she agrees with my grandma and that she thinks Ryan and I are great together. She said she can see the happiness we have and can always tell we have so much fun. I say it’s the nicest compliment for two reasons. First off, my mom did not start out as the biggest fan of Ryan, but he has since become family. Second, I just love to think that somehow Ryan and I give off good energy, that people can see and feel our happiness. Cheesy, I know. It’s just, with everything life has been throwing at us lately, it’s been great to have someone by my side who does make everything fun. I’m very thankful for that.
When I found out that my week of hosting CEiMB would come after our anniversary, I immediately knew my choice would be something special that we could make the weekend ahead to aid in our celebration. I wrestled with a few different ideas, and it was finally narrowed down to Peach French Toast Bake or Cowboy Steak. Ryan REALLY wanted the steak, but I didn’t think it would be as versatile so I picked the French toast. (By the way, we still made the steak anyway, and neither of us cared for it at all.) I was won over by the idea of making it the night before and having a nice breakfast ready to go without much effort. In that regard, it was super easy. Though I will say that I could not get all the bread to fit in a single layer, so I only used about 3/4 of the ingredients. Don’t worry, the extra slices of bread were put to good use because, really, what’s better than bread and butter? Not much.
I think the problem is that I don’t like French toast and Ryan doesn’t care for peaches. Overall, I thought it came out really bland. I saw some suggestions to add more vanilla or some spices to the egg mixture or even to use a cinnamon or raisin bread – I think any of these would have been great options, and I wish I had seen them before I made this. The tartness of the peaches with the somewhat sweet bread was not a winner for me. Being a big French toast fan, Ryan ate a bit more of it than I did, but neither of us was impressed. I’ve tried a few variations on French toast and have yet to be won over so I don’t see this being a repeat in our house, unfortunately.
Peach French Toast Bake
3/4 large baguette
3 whole eggs
3 egg whites
3/4 cup low fat milk
1 teaspoon vanilla extract
4 cups sliced frozen peaches
1 1/2 tablespoons lemon juice
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan.
Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan.
In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread.
Combine the remaining brown sugar and cinnamon and sprinkle over the top.
Cover and refrigerate overnight.
Preheat the oven to 350. Uncover, and bake for 40 minutes.
Source: “The Food You Crave: Luscious Recipes for a Healthy Life” by Ellie Krieger, p. 35