Breakfast Recipes


Peach French Toast

1/2 cup butter or margarine
1 cup dark brown sugar
2 tablespoons water
1 29 ounce can peaches or fresh peaches, sliced
1 loaf French bread; 12 to 14 slices
5 eggs
1 1/2 cups milk
1 tablespoon vanilla

In a saucepan, heat butter and sugar on medium low heat; add water and continue until sauce comes to a full boil. Cook 10 minutes, then pour into a 9 x 13 inch baking dish and cool 10 minutes. Place drained peaches on top of cooled sauce and cover with slices of bread placed close together. Blend together eggs, milk and vanilla and pour over bread. Cover pan and refrigerate overnight. To bake, place in a 350F oven for 40 minutes. Loosely cover with foil the last 10 to 15 minutes if mixture is browning too quickly. Serve with bread on the bottom and peaches on top. Serve a little extra syrup on the side if desired. Serves 12 to 14.


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