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Peaches & Cream French Toast

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Directions

2 tablespoons corn syrup
1/2 cup butter
1 cup brown sugar, packed
One loaf of French semolina or challah bread, thickly sliced
5 eggs
1 1/2 cups of sliced peaches or enough to cover your baking pan
1 1/2 cups half and half
1 tsp vanilla
1/4 teaspoon salt

 

In a small saucepan combine the syrup, butter, and brown sugar. Simmer until syrupy. Pour this mixture into a 9 x 13 inch Pyrex baking pan; set aside. Place the slided peaches evenly on top of the syrup. Slice the loaf into thick slices and place over syrup/peaches in baking pan.

 

In large bowl beat together the eggs, half and half, vanilla and salt. Pour evenly over the bread. Cover and refrigerate overnight.

 

In the morning leave the casserole at room temperature while the oven preheats. Bake at 350 degrees uncovered for 35 to 45 minutes (depending on your oven). Cut into squares and serve immediately. Yield 6 to 8 servings.