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.