Ingredients
1 loaf (1 pound) French bread, cut into 20 slices1 can (15 ounces) sliced peaches in juice, drained and chopped1/4 cup chopped pecans4 large eggs4 large egg whites1-1/2 cups fat-free milk3 tablespoons sugar1-1/4 teaspoons ground cinnamon, divided1 teaspoon vanilla extract1/4 cup all-purpose flour2 tablespoons brown sugar2 tablespoons cold butterMaple syrup, optional
Preparation
Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread.
In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes.
In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.
