Peachy Overnight French Toast

I made this to take to church for breakfast for my Sunday School class. It was really good, and required no syrup for serving. I made it the evening before, popped it into the oven 30 minutes before we had to leave for church, and was able to serve it still warm to my class. I did not take any pictures of the process and I apologize for that. But, the recipe was too good not to share.

1 cup brown sugar
½ cup butter
2 TBS water
1 quart peaches (I used home canned — store bought peaches would be in a 29-ounce can)
about 12 slices of Bread (I used homemade, whole wheat French Bread for one pan and homemade Whole Wheat Honey Oatmeal Bread for the other pan. It’s hard to say which pan was better- they were both amazing.)
5 eggs
1 TBS vanilla extract
cinnamon

bread knife and cutting board
saucepan
small bowl and whisk
13×9 baking pan
tinfoil

Slice the bread ¾ inch thick.

Roughly chop the peaches.

Put the brown sugar, butter, and water in saucepan. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Pour into the bottom of your baking pan and tilt the pan around to spread the syrup.

Sprinkle peaches evenly over the syrup.

Top with slices of bread.

In a small bowl, whisk the eggs and vanilla.

Pour evenly over the top of the bread.

Cover with tinfoil and refrigerate overnight.

The next morning, remove it from the refrigerator at least 30 minutes before putting it in the oven.

Preheat oven to 350° degrees F (120° degrees C).

Remove the foil and bake, uncovered, for 30 minutes. The toast will start to brown.

12 servings.

	~*~
high in Vitamin Ahigh in Vitamin C
	~*~

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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