Prep 3 hrs
Cook 25 mins
From the Michigan Cook Book comes this yummy sounding recipe from The Hanson House in Grayling Michigan. I haven't tried this, but there's nothing like good fresh peaches! Prep time is a bit of a guess and includes letting the bread soak for 2 hours.
- 1 loaf French bread, unsliced (1 lb)
- 5 eggs
- 1⁄2 cup milk
- 1⁄4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon cornstarch
- 4 1⁄2 cups sliced fresh peaches (frozen are Ok, too)
- 2 tablespoons butter, melted
- powdered sugar
- Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
- In a bowl whisk together eggs, milk, baking powder and vanilla.
- Pour mixture over bread, turn slices to coat evenly, then cover with plastic wrap and let stand 2 hours at room temperature or refrigerate overnight.
- Preheat oven to 450 degrees.
- Grease a 9x13 inch baking pan.
- Mix sugar, cinnamon and cornstarch in a bowl and then fold in peaches, coating well.
- **Ifusing frozen peaches that are sweetened you might want to add less sugar** Spread peach mixture in the greased baking pan and cover with the egg-soaked bread slices, wetter side up, wedging the bread in tightly.
- Brush the top of the bread slices with melted butter.
- Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
- Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.
Made this last night for Spring 2007 PAC. It went together quickly and the 2 hour soak time was plenty of time for the bread to absorb the egg mixture. I used frozen peaches as there aren't any good fresh ones ready here yet. NEXT TIME, I will add more sugar to the peaches as mine weren't sweet enough for our tastes. Mark too the remainder of the pan to work with him this morning and called to declare that the pan had been licked clean within 15 minutes. Thanks Ree' for another great addition to my recipe file.