In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat , simmer for 10 minutes, stirring frequently. Pour into greased 13 by 9 inch baking dish. top with peaches. Arrange bread over peaches.
In a bowl whisk eggs, milk, vanilla; slowly pour over the bread. Cover and refrigerate for 8 hours of overnight.
Remove from fridge 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover; bake 25 minutes longer or until bread is golden brown. Serve with a spoon.
Drizzle the golden syrup that bakes at the bottom over the tender slices of french toast.
Originally Submitted
8/13/2010
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