Peach French Toast

So good - you do all of the heavy lifting the night before, then pop it in the oven for 40 minutes in the morning while you're getting ready.

Bonus: It makes the house smell *amazing.*
Bonus: Reheated leftovers with vanilla ice cream? Fuggheddaboutit.


Stuff
1 baguette or 5 pieces of whole wheat bread
4 egg whites
1 cup of eggbeaters (or 4 whole eggs)
1 cup of skim milk
A teaspoon of vanilla extract
Frozen peaches (I used 3/4 of a small bag)
1/2 a lemon's-worth of juice
2 Tablespoons of brown sugar
Cinnamon
Loaf pan
A little Pam

1) Prep
Rip up the bread
Mix egg whites, eggbeaters, milk and vanilla in a bowl
Stir together the peaches, lemon, brown sugar and cinnamon.

2) Layer.
Spray your loaf pan with a little Pam. First 1/2 of the bread, then pour 1/2 of the egg mixture, then put on 1/2 of the peaches. Then bread, then egg, then peaches.

3) Fridge.
Cover it with saran wrap and stick it in the fridge overnight.

4) Cook
Stick it in the oven at 400 for about 30-40 minutes. It's finished when it gets puffy and your house smells really good.

5) Serve
Tastes good plain, with syrup or with a little vanilla yogurt on top.