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| Peach French Toast |
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1 cup packed brown sugar 1/2 cup butter 2 Tbl water 1 29 oz can sliced peaches, drained 12 slices day-old French bread 3/4 in thick 5 eggs 1 1/2 cups milk 1 Tbl vanilla ground cinnamon |
In a saucepan, bring brown sugar, butter and water to a boil. Cool until slightly thickened. Pour into a greased 9x13 baking dish. Top with the slices of peaches. Arrange bread over peaches/ In a bowl, whisk eggs, milk and vanilla. Slowly pour over bread. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover and bake at 350 for 25-30 minutes longer or until the bread is golden brown. This is extra good with a dollop of whipped cream. |
More Recipes: Frozen Breakfast Fruit | Ham, Swiss and Asparagus Crepes | Pancakes
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The Shepherds' Inn Bed & Breakfast, Inc. 46919 814th Road Ord, Nebraska 68862 email: 
Don & Doris Vancura, Innkeepers |
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