Peach French Toast
1 cup brown sugar, packed
1/2 cup butter
2 tablespoons water
1 can (29 oz) sliced peaches, drained
12 slices day old French bread, 3/4 inch thick
1 1/2 cups milk
1 tablespoon vanilla
In saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9x2" 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 for 8 hours or overnight.
Remove from the referigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 degrees for 20 minutes. Uncover: bake 25-30 minutes longer or until the bread is golden brown. Serve with a spoon.