Baked Peach French Toast

Print copy of recipe on Google Docs

Ingredients:

1-29 oz can peaches, sliced

12 slices French bread

5 eggs

1 3/4 cup milk

1 tsp. cinnamon

1 tsp. vanilla

1/4 tsp. salt

3 Tbsp. Brown Sugar

1/4 cup all-purpose flour

3 Tbsp.  cold butter

Directions:

Coat a 9" x 13" baking pan with cooking spray.

Arrange the slices of French bread in bottom of prepared pan.  Top bread slices with drained canned peach slices.

In separate bowl, beat 5 eggs.  Add milk, cinnamon, salt, and vanilla.  Blend well and pour over the top of bread and peaches in the pan.

Cover with plastic wrap and chill in fridge 4 to 24 hours prior to baking.

Before baking, blend 1/4 cup flour with brown sugar.  Cut butter into mixture until crumbly and sprinkle evenly over the top of the French toast.

Preheat oven.to 350.  Set pan out on counter for 1/2 hour to take the chill off.

Cover with aluminum foil when ready to bake and bake for 20-25 minutes with foil on.

Take foil off and back for another 20-25 minutes, until the toast is slightly brown on the edges and the eggs mixture has set up.

Cool slightly and serve with whipped cream or maple syrup.