Yummy Breakfast

I just received my All You magazine and found a recipe that had me drooling. I just had to give it a try and knew I had to share it with you. My usual Sunday breakfast is bacon, eggs and toast. So this was a nice change. Makes for a good start on Fall season with the smell of cinnamon in the air. Enjoy.

                           Overnight Peaches-and-Cream French Toast
 
             1 8 oz. loaf French bread, sliced
             8 large eggs
             2 cups whole milk
             1/4 cup sugar
             1 tsp. vanilla extract
             2 15 oz. cans sliced peaches packed in juice, drained
             1/2 cup packed dark brown sugar
             1/2 tsp. cinnamon
             1/2 cup heavy cream

Butter a 9 by 13 inch 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 350 degrees. 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. Serves 6

This was such an easy dish for me to fix and was yummy and filling for everyone. I'm already thinking of trying it with apple slices. This just might have to be my new breakfast to fix on Sunday mornings.