This recipe for Peachy French Toast, by Nancy Hart, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup brown sugar 1/2 cup butter 2 T. water 1 29 ounce can of peaches, sliced and drained Texas Toast (or thick sliced bread) 1 1/2 cups milk 1 T. vanilla 5 eggs
Heat brown sugar, butter and water and pour into 9 x 13 glass baking dish. Top with peaches and slices of bread. Mix together milk, vanilla and eggs. Pour over the top. Bake uncovered at 350º for 45 minutes.
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