Peaches and Cream French Toast Bake

My daughter helped make this as part of her homeschool cooking project. She felt since she helped make it, the leftovers should be all hers. Ha! We had a BBQ at our house and ended up with a ton of hot dog buns leftover. I decided to use them for a French toast bake. There was so much, I made a classic (cinnamon) pan of this to put in the freezer for another day. My daughter really enjoyed cutting up the hot dog buns and mixing everything up!

Peaches and Cream French Toast Bake
Ingredients:
1 1/2 cups almond milk
6 farm fresh eggs
1/4 brown sugar
1 1/2 packages of hot dog buns (or whatever bread you have)
1 pound peaches, sliced
1 tsp vanilla extract

Crumble topping
1/2 stick unsalted butter, room temp
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats

1. Preheat oven to 400°
2. Layer your sliced peaches on a greased casserole dish.
3. In a large bowl, whisk together 6 eggs, almond milk, and vanilla extract.
4. Cut the hot dog buns into bite sized pieces and mix into the egg mixture.
5. Pour the mixture over the peaches.
*If you don't plan to bake this right away, cover and refrigerate/freeze at this step.
Crumble Topping:
6. In a medium bowl, add 1/2 stick butter, flour, brown sugar and oats. This should be a chunky texture. I was using a spoon, but sometimes your hands are the best tools.
7. Add the crumble topping over the top of the French toast bread mixture.
8. Bake for 40 minutes or until golden brown.
9. We served this up with a sprinkle of powdered sugar and maple syrup. Enjoy!

Classic Cinnamon Toast (went in the freezer)
Ingredients:
1 1/2 cups almond milk
6 farm fresh eggs
1 tsp cinnamon
1/4 brown sugar
1 1/2 packages of hot dog buns (or whatever bread you have)
1 tsp vanilla extract

Crumble topping
1/2 stick unsalted butter, room temp
1/2 cup flour
1/4 cup brown sugar
1/4 cup oats

1. Preheat oven to 400°
2. Grease casserole dish.
3. In a large bowl, whisk together 6 eggs, cinnamon, almond milk, and vanilla extract.
4. Cut the hot dog buns into bite sized pieces and mix into the egg mixture.
5. Pour the mixture into your casserole dish.
If you don't plan to bake this right now, cover and refrigerate or freeze at this step.
Crumble Topping:
6. In a medium bowl, add 1/2 stick butter, flour, brown sugar and oats. This should be a chunky texture. I was using a spoon, but sometimes your hands are the best tools.
7. Add the crumble topping over the top of the French toast bread mixture.
8. Bake for 40 minutes or until golden brown.
9. We served this up with a sprinkle of powdered sugar and maple syrup. Enjoy!