One of the dishes that we had for Easter dinner was a Peach French Toast. I took the recipe home and made a few modifications so that Brad could enjoy it too. I also removed a few items that seemed unnecessary. I liked my version better and it will be made again!
Peach French Toast
Ingredients:
- 1 cup brown sugar
- 1/2 cup butter
- 2 Tablespoons light corn syrup
- 1 can peaches - drained (I used a quart jar that I canned last year)
- 3/4 loaf of white bread - cubed
- 10 eggs
- 1 1/2 cup milk (I used rice milk)
- 2 Tablespoons vanilla extract
Directions:
- Melt the butter, brown sugar and corn syrup in sauce pan over medium heat. Mix together until melted.
- Pour the butter mixture into a greased 9x13 pan
- Place the peaches on the bottom of the pan
- Arrange the bread cubes on top of the peaches
- Blend together the eggs, milk and vanilla extract until smooth
- Pour the egg mixture over the bread
- Refridgerate overnight
- Bake at 350 for 50-60 minutes or until a knife inserted in the center comes out clean
Looks delish!
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