Peach Egg Bake

By á-5036

Barb Schaefer

Ingredients

• 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

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

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.