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Village Park Bed and Breakfast

Fruitport, Michigan

Specialty Recipe

Caramel Pecan French Toast with Ginger Peach Sauce

Ingredients Caramel Base:
1 cup brown sugar
1/2 cup (1 stick) butter
2 Tablespoons light corn syrup
1/2 cup chopped pecans
French Toast:
Sixteen 1-inch slices of sweet French bread
8 ounces fat-free cream cheese, softened
10 medium or 9 large eggs
3 cups fat free half & half
2 teaspoons vanilla
2 Tablespoons cinnamon
Ginger Peach Sauce:
One 20-ounce package frozen peaches
1/4 cup sugar
2 Tablespoons corn starch
1-1/4 cup apple juice
1 cup maple syrup
1/4 cup (1/2 stick) butter
2 teaspoons cinnamon
1 teaspoon ground ginger

This French toast must be prepare the night before, then baked just before serving. Butter a 13 x 9 x 2-inch glass baking dish. (Note: For a 9 x 9 x 2-inch dish, use 2/3 of above ingredients.) First make caramel base, cooking brown sugar, butter, and corn syrup until dissolved, stirring constantly. Pour into prepared baking dish and sprinkle evenly with chopped pecans.

Spread softened cream cheese oven 8 of the bread slices. Cover with the other 8 slices to make sandwiches. Cut sandwiches into 1-inch cubes. Place in the prepare baking dish over the caramel mixture.

Mix the eggs, half & half, and vanilla until well blended. Pour evenly over bread; press the bread down with a wide spatula until it soaks up the egg mixture. Sprinkle cinnamon on top. Cover and refrigerate overnight. Bake uncovered for 45 to 50 minutes in a 325-degree oven until lightly browned.

Meanwhile (or night before), make the ginger peach sauce. Mix sugar and cornstarch and add apple juice. Heat until cornstarch is clear. Add the butter and blend in maple syrup, ginger, and cinnamon. Add peaches and cook slowly until peaches are soft.

After removing French toast from oven, let sit 5 minutes. Cut into squares and serve warm, pouring the ginger peach sauce over the top.

Serves: 12

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