Peaches and cream French toast casserole

1 quart of Georgia peaches

1 loaf of French bread

1 cup brown sugar

1 1/2 cup whole milk

12 eggs

1 tsp vanilla

1/4 tsp salt

2 T sugar

3T maple syrup

1/4 c heavy cream

Now I made this with fresh peaches that I had canned straight from Georgia (by one of my dearest friends) but you could easily do it with fresh peaches or a large can of peaches! If you doing fresh I would say you needed about 6 or 7.

The night before you need to take

1 loaf of French bread dried out in a warm oven. Then in a large bowl crack 12 eggs and add a cup and a half of whole milk. Stir in one tsp of vanilla 1/4 tsp of salt and 1 cup of brown sugar then whisk. 

Crumble bread into chunks in a buttered 9x13 pan and pour egg mixture over the top. Cover with plastic wrap and press gently till egg mixture is soaked into bread. Refrigerate over night.

The next morning:

Uncover and arrange peaches in rows across the top. Sprinkle with about 2 TBS white sugar. Then drizzle the rows with about 3 TBS of maple syrup and then drizzle 1/4C of heavy cream on top. 

Place in oven while oven is cool and set oven for 375 and bake for 45 minutes. The edges start to brown and casserole has become puffy.

Enjoy!!