Baked Peaches and Croutons

Ingredients

White bread 10 slices

Canned peaches 800 g

Eggs 8

Milk 2 cups

35% cream 1/2 cup

Brown sugar 1/2 cup

Sugar 1/4 cup

Vanilla extract 1 tsp

Cinnamon 1/2 tsp

Butter

Grease a 20x25 cm baking dish with butter. Pack the bread tightly, overlapping it. In a large bowl, whisk the eggs with milk, sugar, and vanilla extract and pour the mixture evenly over the bread.

Slice the peaches into thick wedges and arrange them on the bread, sprinkle with brown sugar and cinnamon. Cover the dish tightly with foil and refrigerate overnight.

 Remove the pan from the refrigerator 30 minutes before cooking. Preheat the oven to 175°C.

Pour the cream into a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Pour the cream over the peaches. Place the pan in the preheated oven and bake for 45–55 minutes, until golden brown.

Before serving, cool the croutons for 10 minutes, then cut into portions.

Enjoy!