1 c brown sugar
2 tbsp reserved juice from canned peaches
1 29 oz can of peaches, drained
1 French baguette, cubed
8 oz cream cheese, cut into small pieces
1 1/2 c half-n-half
1 tsp vanilla
Heat butter, sugar and peach juice in saucepan until bubbly. Pour into a 13x9 inch casserole dish. Scatter peach slices over caramel sauce. Top with bread cubes then pieces of cream cheese. Place eggs, half-n-half, and vanilla in blender; blend to combine. Pour egg mixture over bread and cream cheese. Cover and refrigerate at least an hour but preferably overnight. Bake, uncovered, in 350F oven for 50-60 minutes.
- I made a 1/2 batch in a smaller baking dish and it was just right for 5.
- I had some leftover croissants that I used instead of a baguette. Worked well.
- I cut up the peaches so they would distribute better.
- Very good - not as sweet as expected. Would definitely make it again.