1 cup brown sugar
1/2 cup butter
2 Tbsp water
peaches (fresh, frozen or canned)
1 tsp vanilla
2 cups milk
1 loaf (1 pound) day-old French bread, cubed
1/2 teaspoon cinnamon
In a saucepan, stir together the brown sugar, butter, and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with cubes of French bread. In a medium bowl, whisk together the eggs, milk, and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
Bake for approximately 45 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
NOTES: To make this a gluten-free, dairy-free breakfast, I used a package of Glutino's Gluten-Free English Muffins and unsweetened coconut milk by So Delicious and it was so very yummy.
This recipe is also linked to...
Food on Friday: Pears and Peaches