Every summer a local non-profit sells Colorado peaches as a fundraiser. We always buy a box, which has to contain about 3 dozen peaches, ripe peaches, ripe all-at-the-same-time-peaches. We usually eat about 5 peaches a day until we are so tired of eating peaches that we don’t feel too badly when we have to throw out the last 3 or 4 because they are overripe and molding. This summer I vowed to do a little bit more with them than just eat them fresh 5 times a day. I saved this recipe a few months ago in preparation for the arrival of the peach truck. I got our box a few days ago and bought the ingredients so that I could make it. It took very little preparation late the night before and baked up really nicely. The bread turned really custardy like a bread pudding. We served it drizzled with the slightest amount of maple syrup but it is delicious without or would be tasty with a little bit of powdered sugar. There are leftovers and I imagine they will heat up well for a couple of weekday breakfasts.
Overnight Peach French Toast
½ loaf of French bread cut into ½” slices
2 C. milk
¼ C. sugar
1 tsp. vanilla extract
2 large peaches, sliced
¼ C. packed brown sugar
½ tsp. cinnamon
¼ C. sweetened condensed milk or ¼ C. heavy cream
Spray a 9 x 13” baking dish with non-stick cooking spray. Arrange bread in a tight, flat layer in dish.
In a large bowl, whisk eggs, milk, sugar and vanilla until well-blended. Pour over bread. Arrange peaches on top of bread and sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
In the morning, pre-heat oven to 350 degrees. Unwrap baking dish and pour condensed milk or cream over top of bread/peach mixture.
Bake, uncovered, for 50 minutes. Let stand for 10 minutes before serving.
Makes 6-8 servings.
Adapted from Prevention RD