Peach Habanero French Toast

What You Need:

1 – 9×13 Casserole Dish thoroughly buttered

1 Loaf – French Bread

1 Stick – Butter

1 1/2 Cups – Heavy Cream

1 Cup – Powdered Sugar

1 Can – Sliced Peaches (29 oz) drained

1 Jar – WHH Ranch Peach Habenero Jelly warmed until liquid

5 – Eggs

2 – Egg Yolks

3 Tbs. – Granulated Sugar

3 Tbs. – Vanilla Extract

1/2 tsp – Cinnamon

1/2 tsp – Nutmeg

3 Tbs. – Milk

What You Do:

1) Safety-Safety-Safety! Wash your hands!

2) Pre-heat oven to 350° F

3) Cut 1 entire loaf of French Bread into approximately 1” cubes. It doesn’t have to be perfect. Just do your best.

4) Place on a large cookie sheet and bake at 350° for 2-3 minutes. You’re not trying to toast the bread just firm it up. This works exceptionally well with stale bread. We live in Southeast Texas. We have way too much humidity for that kind of thing so we have to bake it slightly. Leaving our bread out makes it turn a bit green and furry. The upside is we don’t have to wait for our bread to stale naturally we ust bake it a bit.

5) When the bread is firm and a bit crispy pop it out of the oven and set it on the stove to cool. Don’t turn off the oven we’re just getting started.

6) In a Large Bowl add 1 1/2 cups of Heavy Cream, 3 Tbs Sugar, 5 Eggs, 2 Egg Yolks, 2 Tbs Vanilla Extract, 1/2 tsp Cinnamon, and 1/2 tsp Nutmeg. Beat at Medium speed until thoroughly combined.

7) Dump cubed bread into a bowl and add peaches. Fold together until everything is thoroughly covered. Pour the entire mixture into a casserole dish and place it in the oven at 350° for 30 minutes.

While everything is cooking on the stove…

Powdered Sugar Glaze

8) In a bowl add 1 Cup Powdered Sugar, 1 Tbs butter (softened), 1 Tbs vanilla extract, and 2 Tbs milk and mix thoroughly.

9) When it’s time remove Peachy French Toast goodness from the oven and let rest for about 10 minutes. Pour warm about 1/2 a jar of warm Peach Habenero Jelly over the top then drizzle with Powdered Sugar Glaze.

10) Eat like you’ve lost your mind.