Today’s recipe would be the perfect thing to serve your mom for breakfast or brunch on Mother’s Day this weekend. I know I would certainly love to have this served to me, preferably while still in bed after an entire blissful night of uninterrupted sleep...Oh wait. I’m dreaming again. Uninterrupted sleep is not something that’s happening around these parts yet, unfortunately.
I saw this recipe a while ago on Lisa’s blog, and I couldn't get it out of my head until I tried it. I actually served this for dinner on one of our vegetarian nights, and it was just like having dessert for supper. (Probably because I topped it with whipped cream.) Andrew loved it so much that he ate four slices of toast, which is even more than I ate. I think it would be really delicious with apples, too.
We all really liked this, and you should totally make it for your mom this weekend, because I know she’d like it too. Thanks for the great recipe, Lisa!
Peach French Toast Bake
source: Recipe Hunter Lisa
1 cup brown sugar
1 stick of butter, cut into pieces
2 tablespoons water
1 large can sliced peaches (or about 4 fresh peaches)
1 loaf fresh French bread, sliced 1-inch thick
1 1/2 cup milk
1 tablespoon vanilla
Cinnamon and sugar
1. In a saucepan, melt brown sugar and butter. When butter melts, add the water; return to burner and stir constantly until mixture foams, then pour into 9 x 13 baking dish. Let cool 10 minutes, then line dish with sliced peaches, then layer of French bread, and then remaining peaches.
2. In blender, blend eggs, milk and vanilla. Pour carefully over peaches and bread, making sure all pieces are covered. Sprinkle with cinnamon and sugar.
3. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes to an hour (until golden). Use pan syrup to top, then top with whip cream if desired.