Recipe by kyle martin
Great breakfast idea, for something a little different. Plan ahead and start the night before
Top Review by blancpage
Like Tish, we had this for dinner as my bf & I are fans of unconventional dinners as well. Our ratings are mixed. I found this super simple and quick to make. I only had a 15oz can of peach halves so I halved the recipe & used a slightly smaller baking dish, but the same baking times listed. My bread slices were only 1/2 in. thick. I thought this browned up really nicely, and was kind of pretty the way the bread puffed up. Unfortunately, my bf and I did not like the texture of this; he said "It tastes like baked mushy bread," and I have to agree. We both really enjoyed the flavor though, not too heavy or sweet. The syrup mixture & peaches were very good, and though I didn't save the french toast part, I decided to save what little was left of the peaches/syrup mixture to eat later. I thought the egg mixture perfectly covered the bread. My bf and I both give this a 3 for texture and a 4 for flavor. Both of us just prefer our french bread less mushy & crispier. Thanks for sharing Kyle. :)
- 1 cup packed brown sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 tablespoons water
- 1 (29 ounce) cansliced peaches, drained
- 12 slices day-old French bread (3/4 inch thick)
- 5 eggs
- 1 1⁄2 cups milk
- 1 tablespoon vanilla extract
- ground cinnamon
Directions See How It's Made
- In a saucepan, bring brown sugar, butter and water to a boil.
- Reduce heat; simmer for 10 minutes, stirring frequently.
- Pour into a greased 13-in.
- baking dish; top with peahes.
- Arange 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 with cinnamon.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover; bake 25-30 minutes longer or until the bread is golden brown.
- Serve with a spoon.
- (pairs great with sausage).