| | Directions | | Heat brown sugar and margarine on medium-low heat until melted. Add water. Continue cooking until sauce becomes thick and foamy. Pour into 9x13 baking dish. Cool 10 minutes. Place peaches on cooled caramel sauce. Cover with bread cubes close together. Mix together eggs, milk and vanilla in separate bowl. Pour over bread. Refrigerate, covered, overnight. Preheat oven to 350. Bake prepared casserole in oven 40-45 minutes, covering loosely with foil the last 10-15 minutes if browning too fast. Add 2 tsp. of cornstarch to reserved peach syrup; heat until thickened and serve with French toast. Serves 8. |
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| Ingredients | | - |  | 1 cup Brown Sugar |
| - | | 1/2 cup Margarine |
| - | | 2 tablespoons water |
| - | | 1 can sliced peaches drained Reserving syrup (29 ounce can) |
| - | | 8 eggs |
| - | | 2 cups skim milk |
| - | | 1 tablespoon vanilla |
| - | | 1 loaf French bread, cut into cubes |
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