Thursday, March 8, 2012

Peaches and Cream French Toast Casserole

Photo: Antonis Achilleos; Styling: Gerri Williams

1 - 8oz loaf French bread, sliced
8  large eggs
2  cups whole milk
1/4  cup sugar
1 tsp vanilla extract
2 - 15oz cans sliced peaches packed in juice, drained
1/2 cup brown sugar, packed
1/2 tsp cinnamon
1/2 cup heavy cream (I used about 1 cup instead)

1. Butter a 9 x 13 inch pan. Arrange bread in a tight, flat layer in a dish.
2. In a large bowl, whisk eggs with milk, sugar and vanilla 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.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving. 
Recipe is from here. I love, love, love this recipe and I just want to add how well it reheats over and over too.