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Enjoy this recipe from Christmas for Sharing.
Submitted by: Maureen Charnigo from Medina, OH
1 c. brown sugar, packed
1/2 c. butter
2 t. water
29-oz. can sliced peaches, drained
12 slices French bread, or 6 to 7 slices Texas toast
5 eggs, beaten
1-1/2 c. milk
1 t. vanilla extract
cinnamon to taste
In a saucepan over medium heat, bring brown sugar, butter and water to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently. Pour into a greased 13"x9" baking pan. Arrange peaches in pan; arrange bread slices over peaches. In a bowl, whisk together eggs, milk and vanilla; pour slowly over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator about 30 minutes before baking; sprinkle with cinnamon. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 25 to 30 minutes longer, or until bread is golden. Serve with a spoon; recipe makes its own syrup. Serves 6 to 10. | |
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In a saucepan over medium heat, bring brown sugar, butter and water to a boil. Reduce heat to low and simmer for 10 minutes, stirring frequently. Pour into a greased 13"x9" baking pan. Arrange peaches in pan; arrange bread slices over peaches. In a bowl, whisk together eggs, milk and vanilla; pour slowly over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator about 30 minutes before baking; sprinkle with cinnamon. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 25 to 30 minutes longer, or until bread is golden. Serve with a spoon; recipe makes its own syrup. Serves 6 to 10. |
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