Overnight Peaches and Cream French Toast

All You Magazine

www.allyou.com

2 (8 oz) loaf French bread, sliced
2 cups whole milk
8 large eggs
1/4 cup sugar
1 teaspoon vanilla extract

2 (15 oz) cans sliced peaches, packed in juice, drained

1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup heavy cream

Butter a 13 x 9 baking dish. Arrange bread in a tight, flat single layer.

In a large bowl, whisk milk with eggs, sugar and vanilla extract until blended. Pour over bread.
Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

Remove baking dish from refrigerator at least 30 minutes before baking. Preheat oven to 350 F. Pour cream into a small saucepan; bring to a boil over high heat. Cook until reduce by half, about 10 minutes. Drizzle over peaches and bake uncovered until casserole is slightly browned on top and just cooked through, 45-55 minutes. Let stand for 10 minutes before serving.

Yield: six servings

Note: I sliced the bread slices thick like in the picture. I could only fit 7-8 diagonally slices. I fed more than 6 people. Easy to reheat on the microwave the day after.

I used fat-free milk and cholesterol-free, calorie-free eggs.