This is another great breakfast bake that you assemble the night before and bake before serving the next morning. To tell the truth, I have assembled it on the morning I am serving, but flavors are better blended when it sits in the refrigerator overnight. We used a jar of peaches from a shop in Wharton that was home canned from local peaches. But you can do this well with canned peaches. I also substituted a good whole grain bread for French bread. If you freeze leftovers, be sure to reheat in your oven, not the microwave.
Peach French Toast Bake
- 1 cup packed brown sugar
- 1/2 cup butter, cubed
- 2 tablespoons water
- 1 can (29 ounces) sliced peaches, drained
- 12 slices day-old French bread (3/4 inch thick)
- 5 large eggs
- 1-1/2 cups milk
- 1 tablespoon vanilla extract. Yes, that is 1 Tablespoon!
- Ground cinnamon