1 8-oz. loaf french bread, sliced

8 large eggs

2 cups whole milk

1/4 cup sugar

1 tsp. vanilla extract

1 15-oz. cans sliced peaches packed in juice, drained

1/2 cup packed dark brown sugar

1/2 tsp. cinnamon

1/2 cup heavy cream

 

1. Butter a 9×13″ baking dish. Arrange bread in a tight, flat layer in dish.

2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

3. Remove baking dish from refrigerator 3o minutes before baking. Preheat oven to 350*. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45-55 minutes. Let stand for 10 minutes before serving.