French Toast Casserole


1 cup brown sugar
1/2 cup butter
2 Tbsp water
peaches (fresh, frozen or canned)
12 eggs
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


Carole said...

Hi Carolynn, just popped over to let you know that your link to Food on Friday: Snacks & Treats was featured in my Need Some Inspiration? Series on Carole's Chatter today. Cheers

Anonymous said...

Can you use egg substitute?

Carolynn said...

I've always used eggs or egg products like "Egg Beaters" or "Naturegg" (whole eggs or whites only). I don't know how other substitutes would work. I suppose if it works to make scrambled eggs, then it would work to make the casserole.