We made it through the first Spring storms last night unscathed. The weather forecasters had been telling us for days that it was coming, so we knew to be aware. We did get quite a bit of much needed rain. We were lucky not to get any hail where we live in Derby, but some folks weren’t so lucky. I think the largest I heard about was golf ball sized.
My oldest daughter lives in Moore, OK, and it seems that any time we are under severe weather alerts she is too. Last night was no exception. We keep in very close contact with each other until the storms pass. Stay safe everyone, as tornado season is in full swing and will continue until late May/early June.
Today’s recipe is Peach French Toast Casserole. I love being able to make it the night before and then just pop it into the oven the next morning, especially since I am more of a night owl than a morning person. It is also great if you have guests for breakfast. And, if you like breakfast for dinner you could make it in the morning and bake it that evening for dinner.
These are the ingredients needed.
This is the egg-milk mixture.
This is the bread with the egg-milk mixture poured over it.
This is the casserole, ready to go into the refrigerator for the night.
Peach French Toast Casserole
- 1 loaf French bread about 12 ounces
- 8 eggs
- 2 cups milk
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 can peaches 29 ounces
- Cut bread into cubes, about 1-inch in size.
- Butter a 9" X 13" baking dish and spread the cubed bread into the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, sugar, brown sugar, cinnamon, and vanilla. Pour over the bread. Arrange peaches on top. Cover tightly with plastic wrap or aluminum foil and refrigerate overnight.
- Remove pan from refrigerator and preheat oven to 350 degrees.
- Bake for 40-50 minutes until eggs are set and a knife inserted into the center comes out clean.