Another way to present french toast. This time, of course, with fresh peaches when they are ready this summer and with this recipe, you will be ready to go ahead.
- 6 peaches, peeled and sliced into wedges
- 1 cup dark brown sugar
- 1/2 cup butter
- 2 tbsp. water
- 1 loaf French bread (12-14 slices)
- 5 eggs
- 1 cup milk plus 1/2 cup cream
- 1 tsp. pure vanilla
Heat sugar and butter on medium-low until dissolved; add the water and continue cooking until this becomes thick and foaming. Pour into a prepared 13 x 9 inch baking dish and cool for 10 minutes or so.
Place the peaches on the cooled caramel sauce and cover with bread, making sure to fit the pan.
In a blender, add eggs, milk and vanilla until mixed, Pour over the bread, cover and refrigerate overnight.
Remove from the fridge at least 3/4 hour before baking. Bake in a 350 degree oven for 40 minutes. If this browns too fast, loosely cover with foil for the last 10-15 minutes. Serve this warm with warmed peach syrup. Homemade, of course.
Nothing can be better than sun-kissed peaches just picked off the tree…mmmm