Recipes

Overnight Peach French Toast

From the kitchen of Dorothy Lynch

Recipes to Remember, Women's Business Association of Pea Ridge

1 c. packed brown sugar

1/2 c. butter or margarine

2 Tbsp. water

1 29-oz. can peaches, drained

12 (3/4-inch thick) slices day-old French bread

5 eggs

1 1/2 c. milk

1 Tbsp. vanilla extract

In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Pour into greased 13- by 9- by 2-inch baking dish. Top with peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate overnight or eight (8) hours.

Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon; cover and bake at 350 degrees for 20 minutes. Uncover and bake 25-30 minutes longer or until bread is golden brown.

Makes 6 to 8 servings.

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