Drain peaches and reserve syrup. Heat sugar and butter on medium-low heat until melted. Add water and continue cooking until sauce becomes thick and foamy. Pour into 9x13" baking dish and cool 10 minutes.
Place peaches on cooled caramel sauce and cover with slices of bread placed close together. In blender add eggs, milk and vanilla until mixed. Pour over bread, cover and refrigerate overnight.
Bake at 350 degrees for 40 minutes. Loosely cover with foil the last 10-15 minutes if browning too fast. Serve with warmed peach syrup. 12-14 servings.