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| Baked Peach French Toast 2 cups brown sugar 1 cup butter 4 T. Butterscotch or Peach Schnapps 1 – 29 oz. can sliced peaches 15 eggs 4 1/2 cups milk 2 T. vanilla 1 loaf French bread (cubed) Spray large glass baking dish with cooking spray. Drain peaches and reserve syrup. Heat brown sugar and butter on medium low heat until melted. Add Schnapps and continue cooking until sauce becomes thick and foamy. Pour into baking dish and cool 10 minutes. Place drained peaches on cooled caramel sauce and cover with cubes of bread. Beat eggs, milk and vanilla and pour over bread. Cover and refrigerate overnight or for at least 4 hours. Bake at 350 degrees for 60 minutes. Cover with foil the last 30 minutes to keep from over browning. Test with knife at end to be sure it’s baked all the way through. Serve with warmed peach or maple syrup. The Oliver Inn Bed and Breakfast South Bend, Indiana | ||||||||||
| (Updated: 31 Jan 2004) | ||||||||||
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