Reynolds Overnight French Toast #RSC

1. 1

   Dice up peaches and pears and put in large mixing bowl.

2. 2

   squeeze the juice of 1 lemon on fruit.

3. 3

   Add craisens, 2 tsp cinnamon, melted butter, brown sugar and toss together.

4. 4

   In another bowl put cubed french bread sprinkle with cinnamon.

5. 5

   In a small bowl beat eggs, milk, and honey.

6. 6

   Then pour milk mixture over bread cubes and toss to coat.

7. 7

   Next line 8 small flower pots with reynolds foil with pleanty hangin out to cover pot for baking.

8. 8

   Spray with olive oil spray.

9. 9

   next divide fruit mixture into the bottom of each pot.

10. 10

    Then divide bread mixture between 8 pots.

11. 11

    Next sprinkle to the tops of each pot with 1/8 of the chopped almonds.

12. 12

    wrap closed the foil over each pot and place in the refrigerator for 4-24 hours.

13. 13

    When you are ready to serve place pots in a 350 degree pre-heated oven for 50 minutes After 50 minutess open up the tops and bake for an additional 5 minutes.

14. 14

    Then serve with maple syrup (optional).

15. 15

    Looks like a pretty flower pot breakfast!

* Per serving · 4 servings · Values may vary.

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