Great breakfast for two, or a small family…or double it for more! Make it the night before and breakfast is ready to pop in the oven! Do you see that dark layer at the bottom? That is the brown sugary, buttery, peachy bottom that absolutely MAKES this oven french toast dish such a delight!
1/2 cup packed brown sugar
1/4 cup butter
1 TBSP water
1 15 oz. can sliced peaches
4 or maybe 6 thick slices of french bread (just depends on what size loaf you have and how it fits in the pan…day old is better!)
3 eggs, beaten
1/2 TBSP vanilla extract
cinnamon (to sprinkle on top)
The night before:
Grease an 8×8 pan and set aside. Combine the brown sugar, butter, and water in a small saucepan and bring it to a boil. Turn the heat to low and cook for about 10 minutes, stirring it frequently. Pour it into the pan so it coats the bottom. Arrange the peaches on top. Don’t drain away all the juice, but don’t dump it all in either! Spoon the peaches on top and drizzle a little of the juice as you go. (Discard the rest of the juice, drink it out of the can, or use it in a fruit salad – whatever you like!) Now add the bread on top! Wisk together the eggs and vanilla and pour it over the bread to coat it evenly. The final touch is to sprinkle it with cinnamon! Be generous! It’s Cinnamon! 🙂 Cover the pan and refrigerate overnight. In the morning let it stand at room temperature for a half hour; preheat your oven to 350 degrees. Then uncover and bake for about 30 minutes! YUM! If all the syrupy goodness at the bottom isn’t enough, you can serve with additional maple syrup too!
*If you double it, just use a 9×13 pan, about 12 slices of french bread, and double everything else. Easy!