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Peach French Toast

Guest Author - Sandy Moyer

Peach French Toast

  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 2 T. water
  • 1 can sliced peaches (26 to 28 oz. ) or an equal amount of fresh peaches - pitted, skins removed and sliced
  • 1 loaf French bread, cut into about 12 thick slices
  • 5 eggs
  • 1 1/2 cups milk
  • 1 T. vanilla

Preparation -
Spray a 9" x 1 3" bake pan with non-stick cooking spray; set aside. In a saucepan, heat butter and sugar over medium heat. Add water and continue cooking until sauce comes to a full boil. Reduce heat to low and cook 10 minutes. Pour into prepared pan. Cool for 10 minutes. Place drained peaches on top of cooled sugar sauce. Cover completely with slices of bread, Blend eggs, milk and vanilla together. Pour mixture over bread. Cover pan with foil and refrigerate at least 6 hours or overnight, Remove foil and bake at 350º for 40 minutes. Loosely cover with foil during the last 10 to 15 minutes if mixture is browning too quickly. Serve with warm syrup.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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