Serves: 6 to 8Prep Time: 15 MinutesTotal Time: 1hr 30mins
1-1/3 cups (325 mL) milk
2/3 cup (150 mL) packed brown sugar, divided
2 tsp (10 mL) vanilla
1 tsp (5 mL) ground cinnamon
12 slices day-old egg bread (about 3/4-inch/2 cm thick), cut in half diagonally
1 pkg (12 oz/284 g) Welch’s Frozen Peaches (thawed according to package directions)
2 tbsp (30 mL) melted butter
1/2 cup (125 mL) 35% whipped cream, whipped
1/2 cup (125 mL) maple syrup
Preheat oven to 375°F (190°C). Grease 13- x 9-inch (3.5 L) baking dish. Whisk together eggs, milk, 1/3 cup (75 mL) brown sugar, vanilla and cinnamon.
Arrange half of the bread slices, slightly overlapping, in prepared pan. Pour half of the egg mixture over top and scatter half of the Welch’s Frozen Peaches over top; repeat. Press down lightly on bread to help absorb egg mixture.
Toss remaining brown sugar with melted butter; sprinkle over top. Let stand for 30 minutes, or cover and refrigerate overnight.
Cover and bake for 20 minutes. Uncover and bake for 20 to 25 minutes or until puffed and golden. Serve with whipped cream and maple syrup.
Tip: Substitute yogurt for whipped cream if desired.