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Ingredients
- 1 load of white breat
- 1/2 stick butter
- 1/2 cup brown sugar
- 1 cup dark Kayro syrup
- 1 32 ox can of sliced or diced peaches (Drain and save juice)
- 9 Whole Eggs
- 2 cups whole milk
- 1 tlbs vanilla extract
- Cinnamon and powdered sugar for dusting
Details
Servings 6
Preparation
Step 1
Melt butter, brown sugar and Kayro syrup in sauce pan. Bring mixture to a boil stirring ocasionally and remove from heat. Stir until mixture appears uniform and smooth. Pour mixture into sprayed or greased 9 x 14 inch cake dish and let sit for five mintues to cool.
Distribute drained peaches (if you use sliced peaches you may want to chop them up into chunky thirds) evenly over the top of the butter/syrup miture.
In your largest bowl, blend 9 eggs, 2 cups milk and vanilla extract.
One at a time, dip each piece of white bread into the milk mixture and lay flat, side by side over the top of the peaches and syrup mixture forming a long single row.
Continue to repeat the dipping process and overlap the previous bread row by at least 1/2.
Continue unti the dish is full. You may want to think about how to lay it out before you start dipping the bread.
Once you have filled the baking dish, pour the remaining mixture evenly over the top.
Sprinkle generouly with cinnamoln, cover and place in refrigerator over night. (Also freezes well but when thawing, thaw in refrigerator over night.)
Let mixture sit until it reaches room temperature.
Bake at 350 degrees for about 40 minutes or until top is lightly toasted. Let stand to cook for 5 to 10 minutes. Sprinkle generously with powdered surgar.
Optional...serve with a 50/50 mixture of the drained peach juice and pancake syrup on the side.
Recipe compliments of Bay View & Brigadoon Bed & Breakfast in upper Michigan.
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