1 c. brown sugar
2 tbsp. water
5 eggs
1 tbsp. vanilla
1/2 c. butter
29 oz. can sliced peaches
1 1/2 c. milk
Loaf French bread (12 -14 slices)

Drain peaches but reserve liquid. Heat sugar and butter on medium low until melted. Add water and cook until thick and foamy. Pour into 9x13 inch dish and cool 10 minutes.

Place peaches on cooled caramel sauce and cover with slices of bread (place close together). In blender or processor, add eggs, milk, and vanilla until mixed well. Pour over bread. Cover and refrigerate over night.

Bake at 350 degrees for 40 minutes. Cover with foil last 10 to 15 minutes if browning too fast. Serve with warm peach juice.

Substitution: 3 eggs and 2 egg whites for 5 eggs.