• 1/2 c ( 1 stick) Butter
• 1 c brown sugar- packed
• 2 tbsp corn syrup
• 1 tsp vanilla
• 1 large loaf french bread
• 5 eggs
• 1 1/2 c half and half
• 1/4 tsp salt
• l (29 oz) can peach slices drained
• Cinnamon sugar to sprinkle on top
• 1 pint whip cream whipped

1. Melt butter with brown sugar and corn syrup over moderate heat. Stir until smooth. Pour into a foil lined 9x13 pan.
2. Cut french bread into 2 inch slices. Arrange bread into one layer in the baking pan, squeezing them slightly to fit.
3. In a bowl, whisk together eggs, 1/2 and 1/2, vanilla and salt until well combined. Pour evenly over bread. Top with peach slices and sprinkle with cinnamon sugar. Refrigerate covered for 8 hrs or overnight.
4. Remove from refrigerator about one hour prior to baking to bring to room temperature.
5. Bake at 350 degrees uncovered, 45-55 min until puffed and edges are pale golden. Immediately invert the casserole onto a large platter or serve from baking pan. Can be served with whipped cream.

I've used fresh raspberries instead of peaches. I always get rave results.