Overnight Peaches and Cream French Toast

Fancy breakfast food is hard to mitigate when you have a two year that NEEDS to eat within 15 minutes of waking. This is as close to perfect as it gets. All the work is done the night before so wake up early and preheat the oven and take it out of the fridge.  Wake up again and put it in the oven. Wake up again, for real this time, and enjoy!

This casserole is tradition worthy.  Christmas morning? First day of summer? Every monday??

It also travels well for fancy brunches at friend's house.

Overnight Peaches and Cream French Toast
Adapted from Delicious on a Dime
Serves 6+

•  loaf of French bread, between 1/2 and 1 pound mine was a pound
• 8 large eggs
• 2 cups whole milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 15 ounce cans sliced peaches, drained
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup heavy cream

Butter or spray a 9 by 13 casserole dish. Tear bread in large chunks and arrange tight in the dish.

In a large bowl whisk eggs, milk, sugar, and vanilla until well blended then pour over bread. Arrange peaches on top and  sprinkle with brown sugar and cinnamon. Cover and refrigerate for 8 hours or overnight.

Remove baking dish from fridge while the oven preheats. Preheat the oven to 350. 

Pour cream into a small pot and bring to a boil until slightly reduced and thickened.  Drizzle over the peaches. Bake uncovered until lightly brown on top and cooked through about 45-55 minutes.  Let stand 10 minutes before serving.

Next time:  I'm going to try to skip boiling of the cream next time. I always over boil it and need to add more cream plus it's another dish to clean.