Cindy's Caramelized Peach French Toast

CARAMELIZED PEACH FRENCH TOAST

MELT AND BRING TO BOIL OVER LOW HEAT AND SIMMER FOR 10 MINUTES, STIRRING FREQUENTLY:
1/2 CUP BUTTER
1 C UP BROWN SUGAR
2 TABLESPOONS WATER


SPOON THIS INTO A LARGE GREASED GLASS BAKING DISH (9X13)

PLACE 1 – 29oz. CAN SLICED FREESTONE PEACHES (DRAINED) OVER THE CARMEL SAUCE ( I CUT THE PEACHES INTO SMALLER PIECES)

ARRANGE 16 - 1 INCH SLICES OF FRENCH BREAD ON TOP OF PEACHES. I USED PEPPERRIDE FARMS FRENCH BAQUETTS FROM THE REGULAR BREAD SECTION OF JEWEL STORE NOT THE BAKERY. YOU COULD USE WHATEVER SIZE BREAD YOU WANT THAT WILL FIT IN THE PAN. IT WILL JUST CHANGE THE AMOUNT OF SERVINGS.


BEAT TOGETHER :
5 LARGE EGGS
1 ½ CUPS OF WHOLE MILK
1 TABLESPOON VANILLA

POUR EGG MIXTURE OFER THE BREAD. TRY TO POUR EVENLY OVER ALL THE BREAD SLICES. COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.

IN THE MORNING, TAKE OUT AND LET STAND FOR ABOUT ½ HOUR. REMOVE PLASTIC WRAP AND SPRINKLE BREAD LIGHTLY WITH CINNAMON AND SUGAR.

COVER WITH ALUMINUM FOIL AND BAKE AT 350 FOR 35 MINUTES.

REMOVE FOIL AND BAKE UNCOVERED FOR ANOTHER 15 MINUTES.

REMOVE SLICES OF FRENCH BREAD AND SPOON PEACHES AND SAUCE FROM BOTTOM OF PAN ONTO THE SLICES. SERVE AND ENJOY!!!!!