Overnight Peaches and Cream French Toast

Becky found this recipe on myrecipes.com - the original link is here. What is below is slightly modified (more peaches). Also FYI if you only need to serve 4 you can can half the whole recipe and put it in an 8x8 pan.

  • 1 8-oz. loaf French bread, sliced
  • 8 large eggs
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 40 oz. sliced peaches, drained if you are using canned peaches
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup heavy cream

Put pam in a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

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