Day 208: Stuffed Peach French Toast Pudding

When most of us think of Dutch oven breakfast the first thing that comes to mind is a Mountain Man breakfast. While it is hard to beat , you might want to try this one for a change. and one of the best parts about is that you can fix everything together the night before and finish the cooking when you get up in the morning.

STUFFED PEACH FRENCH TOAST PUDDING

1 Loaf French bread sliced into 1” pieces
8 oz cream cheese cut into small pieces
2 large cans peaches
10 eggs beaten
1 ½ cup half and half
1/3 cup maple syrup
½ Cup melted butter
2 tsp. brown sugar
1 tsp. cinnamon


Place half of the bread into a greased baking dish. Scatter cream cheese over bread. Cover with peaches reserving juice. Cover with rest of bread. Mix peach juice, eggs, half and half, syrup, and melted butter together and mix well. Pour liquid mixture over bread and let stand overnight.
Before cooking sprinkle brown sugar and cinnamon over mixture. Bake at 350º for 45 minutes.(1 ring on top and bottom)

I like to chop my peaches up into small pieces so that you don't get a huge piece of peach in one bite and nothing in the next. While it may say 1 teaspoon of cinnamon, with cinnamon and butter(I must be kin to Paula Deen) you can't ever have too much. LOL!