amid chaos
DIS Veteran
- Joined
- Oct 23, 2000
This is out of Quick Cooking magazine. Made it this morning...sooo good.
PEACH FRENCH TOAST
1 cup packed brown sugar
½ cup but. or marg.
2 tablespoons water
1 can or 29 oz. sliced peaches, drained
12 slices, day old french bread..3/4 inch thick
5 eggs
1 ½ cups milk
1 tablespoon vanilla
ground cinnamon
In a saucepan..bring brown sugar, water, and butter to a boil. Reduce heat, simmer for 10 minutes, stirrring frequently.
Pour into a greased 13x9x2 inch pan.
Top with peaches, arrange bread over peaches.
In a bowl whisk together eggs, milk and vanilla, slowly pour over bread.
Cover with foil and refrigerate over night.
Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon.
Bake at 350 for 20 minutes covered.
remove cover and cook for 25-30 minutes or until bread is golden brown.
Serve with a spoon.
PEACH FRENCH TOAST
1 cup packed brown sugar
½ cup but. or marg.
2 tablespoons water
1 can or 29 oz. sliced peaches, drained
12 slices, day old french bread..3/4 inch thick
5 eggs
1 ½ cups milk
1 tablespoon vanilla
ground cinnamon
In a saucepan..bring brown sugar, water, and butter to a boil. Reduce heat, simmer for 10 minutes, stirrring frequently.
Pour into a greased 13x9x2 inch pan.
Top with peaches, arrange bread over peaches.
In a bowl whisk together eggs, milk and vanilla, slowly pour over bread.
Cover with foil and refrigerate over night.
Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon.
Bake at 350 for 20 minutes covered.
remove cover and cook for 25-30 minutes or until bread is golden brown.
Serve with a spoon.
