Healthy breakfast idea!


So it is that time a year when peaches taste wonderful and
are cheaper.  With children going back to
school what better way then to add the Vitamin A and Vitamin C peaches provide
with a hassle free morning hot breakfast – see below recipe found in the Ellie
Krieger’s Cookbook “ Food You Crave”. 


Peach French Toast Bake
(put it together the night before and you just pop it
in the oven in the morning)



  • 1
    large whole-wehat baguette (~8 oz)
  • 4
    large eggs
  • 4
    large egg whites
  • 1 cup
    nonfat milk
  • 1 tsp
    vanilla extract
  • 5 cups
    frozen unsweetened sliced peaches, thawed – or use in season fresh peaches
  • 2
    tablespoons firmly packed brown sugar
  • ¼ tsp
    ground cinnamon
  • 1 ½
    cups plain nonfat yogurt (optional)
  • ¾ cup
    pure maple syrup (optional)


Directions:  Coat a 9×13” pan with cooking spray.  Cut the baguette into 1/2 –inch-thick slices
and arrange them in a single layer in the pan. 
In a medium bowl, whisk together the whole eggs, egg whites, milk, and
vanilla.  Pour the egg mixture over the
bread in the pan.  Scatter the peach
slices evenly over the bread.  Sprinkle
with the brown sugar and cinnamon.  Cover
with plastic wrap and refrigerate overnight.


In the morning:  Preheat oven to 3500F.  Uncover and bake until it is slightly puffed
and the bread is golden brown, about 40 minutes.  Top with yogurt if desired and drizzle with
maple syrup.
Andrea Shotton, MS, RD, LD