This is yet another great recipe from Christina. I absolutely love this one, and I made two so I could freeze one. As you can see in my “after” shot, we ate most of it before I got a good picture, that is how good it is!
Ingredients
- 1 cup packed brown sugar
- 1/2 cup butter
- 2 Tbs water
- 1 large can sliced peaches, drained (29 oz)
- 12 slices day old French bread (3/4 inch thick) – I use sweet Italian bread
- 5 eggs
- 1 1/2 cups milk
- 1 Tbs. vanilla extract
- ground cinnamon, sprinkled
Instructions
- In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased casserole 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 the cinnamon on top.
- Cover and bake at 350 degrees for 20 minutes. Uncover, bake 25 – 30 minutes longer or until the bread is golden brown
Related Posts:
{ 5 comments… read them below or add one }
This is a fabulous recipe! Thanks for sharing! I actually substituted canned pears, since my husband doesn’t like peaches (probably would be good with apples too!) and it was so good – and easy to prepare! Love it!
I am making several of your recipes for an upcoming week long family reunion. Your roasted veggie lasagna is a family fave! I love to make and freeze so I don’t have to cook there. I saw you said you froze one of these. Did you cook first or freeze uncooked? Would you thaw in the fridge the night before or just cook from frozen? Thanks so much! It sounds delish!
I only see 9 pieces of bread in your picture….did you do two layers? Or does this recipe make two casseroles? Looking forward to trying it!
Heather – I believe I made two casseroles, but the bread was REALLY thick. I didn’t use thin slices, they were about an 1 to 1 1/2 inches thick each.
I made this recipe for Christmas and it was fantastic. I couldn’t fit 12 pieces of bread in my 9×13, but other than that I followed the recipe exactly. I will be making this again this weekend when my dad comes into town for a visit. Thanks for posting this!