Buttermilk Syrup

My friend who I got the basis for the peach french toast recipe always makes this syrup with it. You may not need syrup (I definitely don't when I use the Great Harvest cinnamon swirl bread), but in case you want it, it is delicious! Also great with pancakes, waffles etc!

3/4 cup sugar

1/2 cup buttermilk

1/2 cube butter

1/2 t. baking soda

1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

Peach Baked French Toast

Per Shelley's request! This breakfast/brunch is great when expecting company as you can easily put it together beforehand and then bake it the morning of. Delicious!

1 cup brown sugar

1/2 cup butter

2 T. water

1 29 oz. can peaches (sliced, drained)

Cinnamon bread (divine with the cinnamon swirl bread from Great Harvest) or French bread

5 eggs

1 1/2 cup milk

1 T. vanilla

cinnamon for sprinkling if using French bread

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Slice bread about one inch thick and place the bread on top, completely covering the peaches. Mix eggs, milk, and vanilla, and pour over all the other ingredients in the pan. Make sure there is no dry surface on the bread. If using French bread rather than cinnamon bread, then sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries, if desired.