Headlands Inn Peach Baked French Toast



12 slices sliced sweet French bread

8 ounces cream cheese

2 teaspoons Rain’s Choice pure Vanilla Extract

1/2 cup peach preserves*

12 large eggs

1 cup heavy cream

1/2 cup pure maple syrup

4 tablespoons powdered cinnamon

12 tablespoons granulated sugar

Peach slices and berries for garnish


Grease a 9 x 13 pan with 2-inch sides with oil or butter.

In a medium mixing bowl, blend cream cheese, preserves and vanilla extract, until smooth and light. Generously spread mixture on six pieces of French bread and add top each slice with the rest of the French bread to create “sandwiches.” Place on the greased pan,

In a large mixing bowl blend eggs, cream and maple syrup, mixing until light with a whisk or electric mixer. Pour over the “sandwiches,” beginning first around the edges of the pan, then distributing evenly until all of the sandwiches are evenly coated.

Soak for 5 minutes on one side, then flip each “sandwich” over so that each is soaked.

Mix together the cinnamon and sugar then sprinkle well on the top of each of the sandwiches. Cover with plastic wrap and allow to rest in the refrigerator overnight.

Preheat oven to 350 degrees.

Bring the French toast sandwiches out of the refrigerator and place in oven once it has fully heated. Bake 30 – 35 minutes or until set around the edges.

Plate onto a platter or individual dishes and dust with powdered sugar. Garnish with fresh peach slices and berries.


Serve warm.

Feel free to substitute raspberry, strawberry, apricot or plum preserves if preferred.

Denise McNicol