| Prep Time | 20 min |
| Cook Time | 55 min |
| Passive Time | 8 hours chill |
| Servings |
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Ingredients
- 240 g loaf French Bread sliced
- 8 Eggs
- 2 cups Whole Milk
- 1/4 cup Sugar
- 1 teaspoon Vanilla Extract
- 900 g Sliced Peaches (2 cans) packed in juice, drained
- 1/2 cup dark Brown Sugar packed cup
- 1/2 teaspoon Cinnamon
- 1/2 cup Heavy Cream
Ingredients
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Instructions
- Butter a 23 x 33 cm baking dish.
- Arrange bread in a tight, flat layer in dish.
- In a large bowl, whisk eggs with milk, sugar and vanilla until blended.
- Pour over bread.
- Arrange peaches on top and sprinkle with brown sugar and cinnamon.
- Cover tightly and refrigerate for at least 8 hours.
- Remove baking dish from refrigerator 30 minutes before baking.
- Preheat oven to 180°C.
- Pour cream into a small pan.
- Bring to a boil over high heat.
- Cook until reduced by half, about 10 minutes.
- Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes.
- Let stand for 10 minutes before serving.
Recipe Notes
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