Peaches and Cream French Toast Casserole

Ingredients

• 0.5 cup butter unsalted cut into cubes
• 1 cup brown sugar light packed
• 2 tablespoons honey 
• 29 oz peaches drained sliced canned
• 16 oz bread crumbs french italian cut into 1/2-inch cubes
• 8 oz cream cheese cut into cubes
• 12  eggs 
• 1 cup milk 
• 0.5 cup whipping cream 
• 1 cup whipping cream 
• 2 tablespoons powdered sugar 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon vanilla 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• plastic wrap
• ramekin
• baking pan
• hand mixer
• toothpicks
• glass baking pan

Directions

1. Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
2. In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved.
3. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
4. Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
5. In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined.
6. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
7. In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F.
8. Place ramekins on cookie sheets with sides or very shallow baking pan.
9. Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean.
10. Remove from oven; place on cooling racks. Cool slightly.
11. Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.