MONICA'S PEACHY FRENCH TOAST
This requires overnight refrigeration.

1/2 cup butter or margarine
1 cup dark brown sugar
2 Tablespoons water
1 (29-ounce) can peaches or fresh peaches, sliced
1 loaf French bread (12-14 slices)
5 eggs
1 1/2 cup milk
1 Tablespoon vanilla

Heat butter and sugar in a saucepan over medium-low heat. Add water and continue heating until
sauce comes to a full boil. Cook 10 minutes, then pour into a 9X13-inch baking dish and cool 10
minutes.

Place drained peaches on top of the cooled sauce and cover with slices of bread placed close
together. Then blend eggs, milk and vanilla together and pour the mix over the bread. Cover pan, and
refrigerate overnight.

When ready to bake, place the pan in a 350-degree oven for 40 minutes, covering loosely with foil the
final 10-15 minutes if the mixture is browning too quickly.

Serve upside-down, with the bread on the bottom and peaches on top. Serves 12-14.

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