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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, combine the brown sugar, butter, and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13" x 9" baking dish. I added a 1/2 tsp of mace or you could use nutmeg. | 2. Arrange peaches in dish. (I used 3 cups of my home-grown frozen peaches). Place half the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; process until smooth. I added another 1/2 tsp mace into the eggs, as well. Pour over top, push bread lightly into cream mixture. | 3. Cover, and refrigerate overnight. | 4. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until knife inserted near center comes out clean. (Do not insert knife into cream cheese). | 5. Blueberry sauce: Measure 1 cup of juice (add water if necessary). Mix 1/2 cup sugar with 3 tablespoons of corn starch, add to small saucepan along with juice. Cook over medium heat until mixture thickens, add 1/2-1 cup fresh or frozen blueberries. Serve over French toast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown sugar	1	cup		836.0	215.798	0.264	0.0
butter	1/2	cup	cubed	684.0	31.428	21.372	57.6
peach juice	1	can	sliced	-	-	-	-
corn syrup	2	tablespoons		124.52	33.7876	0.0	0.08800000000000001
french bread	1	loaf	day-old cubed	-	-	-	-
cream cheese	1	package	cubed	-	-	-	-
egg	12			858.0	4.32	75.36	57.06
half	1 1/2	1/2		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
blueberry sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.