This recipe comes from my friend Diane, who loves to cook. She made this casserole for me, and I had to have the recipe. If I’m involved in any kind of brunch, this is what I make. In my version, I have added more peaches. Her recipe calls for just 1 29-oz. can of peaches.
Ingredients
- 1 cup brown sugar
- 1/2 cup margarine
- 2 TBS. water
- 2 29-oz. cans sliced peaches, drained well
- French bread, sliced and then halved
- 5 eggs
- 1 1/2 cup milk
- 1 TBS. vanilla
- cinnamon
Directions
- Bring brown sugar, margarine, and water to a boil over medium heat (not too high because the mixture can burn easily).
- Simmer for ten minutes.
- Pour into 9X13 pan. The mixture immediately hardens.
- Top with peaches.
- Place French bread slices on top.
- Whisk together eggs, milk, and vanilla and pour slowly over French bread.
- Sprinkle with cinnamon.
- Cover and refrigerate overnight (or at least 6 hours).
- Get casserole out of the refrigerator half an hour before you plan to bake it (sometimes I skip this part and bake it a couple of minutes longer).
- Put foil over it and bake it at 350 degrees for 20 minutes.
- Uncover and bake 25-30 more minutes.
