Microwave or stove top preferably the night before
*May be prepared in advance and frozen to bake at a later date.
Melt 1/2 stick of butter
1/2 cup of brown sugar
1 cup dark Kayro syrup
Bring to a boil and remove from heat. Stir until mixture appears uniform and smooth.

Pour mixture into sprayed or greased 9 x 14 cake dish and let sit to cool.
Drain one (1) 32 oz. can of sliced or diced peaches (Save the drained peach juice)
*If you use sliced peaches, you may want to chop them up into chunky thirds
Distribute the peaches evenly over the top of butter/syrup mixture

In your largest mixing bowl, blend
9 whole eggs
2 cups whole milk
1 Tablespoon vanilla extract

One at a time, dip each piece of white bread into the milk mixture and lay side by side over the top of the peaches and syrup mixture forming a long row. Continue to repeat the dipping process and overlap the previous bread row by at least 1/2..... Continue until the dish is full. You may want to think about how to lay it out before you start dipping the bread. Practice makes perfect. Once you have filled the baking dish, pour the remaining mixture evenly over the top. Sprinkle generously with cinnamon, cover, and place in refrigerator to sit over night. (Also freezes well before baking).

Thaw or let sit if necessary, until mixture reaches room temperature. Bake at 350 degrees for about 40 minutes or until top is lightly toasted. Let stand to cool for 5 to 10 minutes. Sprinkle generously with powdered sugar and serve with a 50/50 mixture of the drained peach juice and pancake syrup on the side.

We hope you enjoy this Brigadoon & Bay View favorite, and think of us with every bite! Best served with Bay View Blend Coffee..of course. Please feel free to call our kitchen Hot-Line for questions or comments (906) 847-3295