Breakfast
Peach French Toast
Juicy peaches layered with soft, custard-soaked bread. A lightly sweetened, summery dish that pairs wonderfully with whipped cream or syrup.
Ingredients:
- 1 cup packed brown sugar 1/2 cup butter or margarine 2 tablespoons water
- 1 (29 ounce) can sliced peaches, drained
- 12 (3/4 inch thick) slices day-old french bread
- 5 eggs
- 1 1/2 cups milk
- 1 tablespoon vanilla extract ground cinnamon
Directions:
- In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13-in. x 9-in. x 2-in. baking dish; top with peaches. Arrange bread over peaches.
- In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 25-30 minutes longer or until the bread is golden brown. Serve with a spoon.