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Peachy Overnight French Toast

Peachy Overnight French Toast

I made this to take to church for breakfast for my Sunday School class. It was really good and required no syrup for serving. I made it the evening before, popped it into the oven 30 minutes before we had to leave for church, and was able to serve it still warm to my class.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup brown sugar
  • 1/2 cup butter
  • 2 tablespoons water
  • 1 quart peaches (I used home canned; store bought peaches would be in a 29 ounce can)
  • about 12 slices of bread
  • 5 eggs
  • 1 tablespoon vanilla extract
  • cinnamon

Method
 

  1. Slice the bread 3/4 inch thick.
  2. Roughly chop the peaches.
  3. Put the brown sugar, butter, and water in a saucepan. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
  4. Pour into the bottom of a 13x9 baking pan and tilt the pan around to spread the syrup.
  5. Sprinkle the peaches evenly over the syrup.
  6. Top with slices of bread.
  7. In a small bowl, whisk the eggs and vanilla.
  8. Pour evenly over the top of the bread and sprinkle with cinnamon.
  9. Cover with tinfoil and refrigerate overnight.
  10. The next morning, remove it from the refrigerator at least 30 minutes before putting it in the oven.
  11. Preheat oven to 350 degrees F (175 degrees C).
  12. Remove the foil and bake, uncovered, for 30 minutes. The toast will start to brown.

Nutrition

Calories: 200kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 89mgSodium: 102mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 592IUVitamin C: 3mgCalcium: 31mgIron: 1mg

Notes

I used homemade whole wheat French Bread for one pan and homemade Whole Wheat Honey Oatmeal Bread for the other pan. It's hard to say which pan was better; they were both amazing. High in vitamins A and C.

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