Peach Egg Bake
- 1 c brown sugar
- 1/2 c butter
- 2 Tb water
- 29 oz can slice peaches, drain
- 12 (3/4 in thick) slices day old French bread, cubed
- 6 eggs
- 1 Tb vanilla
- pinch cinnamon
- 1 1/2 c milk
Preparation time 20mins
Cooking time 70mins
In saucepan, stir rogether brown sugar, btter and water. Boil, then reduce heat to low, and simmer 10 min, stirring.
Pour brown sugar mix in 9 x 13 in baking dish, and tilt to cover bottom of dish. Place peaches in layer over sugar, and top with cubes of french break. In medium bow, whisk together the eggs & vanilla. Slowly pour over bread to coat evenly. Sprinkle cinnamon over top. Cover and refrigerate for 8 hr or overnight.
Remove about 30 mi before baking. 350 degrees. Bake covered 20 min, and 25 to 30 min uncovered. Invert onto serving platter.