A sweet caramel made of melted butter and brown sugar is topped with sliced peaches.Add cubed French bread and pieces of cream cheese.
Then pour a creamy mixture of eggs, half-n-half and vanilla over top.
Cover the dish, all the bread and cream swimming in the creamy sauce atop the ooey~gooey caramel, and refrigerate til morning.
Once cooked, the top gets crunchy. . . But when you take a piece, the inside is all gooey goodness.
1/2 c butter
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 13×9 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.
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