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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 pounds frozen, unsweetened sliced peaches 1/2 cup water 1/4 cup sugar 2 tbsp. cornstarch 16 ounce loaf cinnamon raisin bread, cut into 1 inch cubes 1 1/2 cups eggs, beaten to blend 1 1/2 cups milk 2 tsp. vanilla extract 2 tsp. ground cinnamon
Directions
Combine peaches, water, sugar and cornstarch in a large saucepan. Cook over medium low heat until the mixture is bubbly and thickened, stirring frequently. Lightly coat the inside of a 9x13 inch baking dish with cooking spray. Pour half of the peach mixture into the bottom of the prepared dish. Sprinkle the bread cubes evenly over the peach sauce. Refrigerate the remaining peach mixture. Whisk together the eggs, milk, vanilla and cinnamon in a medium bowl. Pour the egg mixture over the bread cubes. Press down on the bread to submerge. Cover the dish with foil and refrigerate overnight.
Preheat oven to 350 degrees. Bake the casserole 20 minutes. Discard foil and bake the casserole an additional 20 minutes. Remove the casserole from the oven and let stand 5 minutes. Meanwhile, place the remaining peach sauce in a medium saucepan and heat to a simmer, stirring frequently. Cut the French toast casserole into squares and serve with the warm peach sauce.
Serves 8.
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