Peach stuffed french toast

Ingredients

• 1 loaf (1 pound) French bread, cut into 20 slices
• 1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped
• 1/4 cup chopped pecans
• 4 eggs
• 4 egg whites
• 1-1/2 cups fat-free milk
• 3 tablespoons sugar
• 1-1/4 teaspoons ground cinnamon, divided
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter
• Reduced-calorie pancake syrup, optional

Directions

• Arrange half of the bread in a 13-in. x 9-in. baking dish coated with
• cooking spray. Top with peaches, pecans and remaining bread.
• In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon
• cinnamon and vanilla; pour over bread. Cover and refrigerate for 8
• hours or overnight.
• Remove from the refrigerator 30 minutes before baking. Bake,
• uncovered, at 400° for 20 minutes.
• In a small bowl, combine the flour, brown sugar and remaining
• cinnamon; cut in butter until crumbly. Sprinkle over French toast.
• Bake 5-10 minutes longer or until a knife inserted near the center
• comes out clean. Serve with syrup if desired.
• next time I am going to use cream cheese in the middle