Peach French Toast Bake

• cooking spray
• 1 large whole-wheat baguette (about 8 ounces) I used whole wheat bread
• 4 whole eggs
• 4 egg whites
• 1 cup of low fat milk (I used skim)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 5 cups sliced peaches, fresh or frozen
• 1/2 lemon, juiced, about 1 1/2 tsp
• 4 tbsp brown sugar
• 1/4 tsp ground cinnamon
• 1/3 cup of golden raisins (optional)

Spray a 9x13 baking pan with cooking spray. Slice the bread/baguette into 1/2 inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla/lemon extract. Pour the egg mixture over the bread in the pan. Press down to make sure the bread is fully soaked. In a medium bowl, toss the peaches (and raisins) with the lemon juice and 1 tbsp of the brown sugar. Scatter the peach slices evenly on the top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees. Uncover and bake for 40 minutes.
Top with a dollop of vanilla yogurt, a drizzle of maple syrup or honey and serve with a side of Canadian bacon or turkey bacon. Enjoy!