Peach French Toast
1 cup packed brown sugar
1 stick butter
2 tablespoons water
3 cups thinly sliced fresh, ripe peaches
12 3/4-inch thick slices day-old French bread
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste
Whipped cream for topping
In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 9-x13-inch baking dish and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating; then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours.
Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 F.
Bake for 25 to 30 minutes or until bread is golden brown. Spoon out portions to serve and top with whipped cream, if desired.
Start to finish: 8 hours, 45 minutes (15 minutes active prep time, 8 hours inactive, 30 minutes cook time). Serves 6–8.