Overnight Peach French Toast

I love making a dish the night before and so all I have to do is bake it in the morning! Perfect to make for a special occasion, or when you have guests. This recipe goes with the Conference Sunday Menu #2 posted yesterday. Click here for the Jessie Steele Apron Giveaway! 


1 Cup Brown Sugar
1/2 Cup Butter
2 T Water
1 (29 oz) Can Sliced Peaches, Drained
12 (3/4 inch thick) slices day-old French Bread (Kneaders Sour Dough Bread Rocks!) 
5 Eggs
1 T Vanilla (Mexican Vanilla) 
Pinch Cinnamon


In saucepan, stir together the brown sugar, butter and water. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring frequently.  Pour brown sugar mixture into a 9 by 13 baking dish, cover bottom evenly. Place peaches in a layer in layer over brown sugar mixture, then top with sliced french bread. In a separate bowl whisk together eggs and vanilla. Slowly pour over the bread slices to coat evenly.  Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight. 

Preheat oven to 350F. Remove the dish from refrigerator about 30 minutes before baking to come to room temperature. Bake uncovered for 25 to 30 minutes, or until bread is golden brown. 

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