Peach French Toast

I was looking for a recipe to use the excess peaches I had in my freezer. Even though this recipe originally called for canned, drained peaches, the frozen ones turned out just fine! This is similar to my Overnight French Toast but not quite as gooey/non-healthy.

1 cup brown sugar
1/2 cup butter or margarine
2 Tablespoons water
1 pound frozen peaches, rinsed and semi-thawed
Italian bread loaf, sliced thick - 1 inch
5 eggs
1 1/2 cups milk
1 Tablespoon vanilla

In a saucepan, bring brown sugar, butter, and water to a boil. Reduce heat and allow to simmer for ten minutes, stirring frequently.
Pour into greased 13x9 pan. Top with peaches and then with bread slices.
In a mixing bowl, beat eggs, milk, and vanilla. Slowly pour over bread. Cover and refrigerate eight hours or overnight.
Remove from the refrigerator thirty minutes before baking. Sprinkle with cinnamon.
Cover and bake at 350 degrees for 20 minutes. Uncover and continue baking for 25 minutes.

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