2 cups sliced, fresh or frozen (thawed) peaches or canned, drained peaches
nutmeg, to taste
12 slices of sweet buttermilk bread, torn or cut into 1-inch pieces
6 large eggs
1.5 cups milk or half-n-half
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
powdered sugar, for garnish
Spray a 9x13-inch casserole dish with non-stick cooking spray. Spread butter mixture over bottom of baking dish. Top with peaches. Sprinkle with nutmeg. Pile bread on top of peaches up to edge of casserole. Beat eggs, milk and vanilla; pour over bread. Cover and refrigerate overnight.
The next day, preheat oven to 375 degrees F. Uncover and top french toast with pecans and bake for 1 hour. Cool slightly, then cut into squares, dust with powdered sugar and serve.
Melt butter in a small saucepan over low heat. Add brown sugar and stir until combined. Add sour cream and whisk until smooth; set aside to cool.
Excellent served with bacon or sausage.
About this recipe:
Peaches make this French toast casserole so yummy, with just the right texture. Plan ahead, assemble ingredients the night before.