Thursday, April 10, 2008

Peach French Toast Casserole

Peach French Toast Casserole
From: FairyChatMom

1 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
2 cans of peach slices in juice, drained, or 1 bag of frozen sliced peaches (1#, I think)
1 loaf of crusty bread, cut into 1 inch thick slices
6-8 eggs, lightly beaten (more eggs make it more custard-y)
1 1/2 cups milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Grease a 9x13 inch baking dish.

In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in peaches until evenly coated. Pour into prepared pan. If you want a more syrup-y dish, you can pour some of the juice from the canned peaches in at this time. Arrange bread slices in an even layer over peaches. (I snug them in there so no fruit is visible.)

Whisk together eggs, milk, vanilla, cinnamon, and nutmeg. Pour over bread, making sure every slice is fully soaked. Cover with foil or a lid and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.


Garden said...

I've made this using brown sugar swirl bread (I think it was Pepperidge Farm), cutting the slices of bread in half so that I was layering triangles of bread over the peaches. Also, I used Penzey's Baking Spice instead of the cinnamon and nutmeg. I got all kinds of requests for the recipe.


FairyChatMom said...

I forgot to mention that the original recipe was made with apples and raisins and cinnamon, but no nutmeg. I expect you could work a variant of it with berries, but I'd avoid melon - that would just be wrong.

GT said...

We're making a 1/2 recipe of this Christmas morning. I used a little more than 1/2 a loaf of cinnamon swirl bread, cubed because I was making it the same day. Used 4 eggs and 3/4 cups of milk. Mixed them in a bowl and added bread cubes and mixed them together gently and then poured over peach (and blueberry, in this case) mixture. Let sit for about an hour and a half before baking.