1 lb. 14 oz. can sliced peaches
1 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. lemon juice
1/4 c. (1/2 stick) butter
3 slices slightly dry bread
1/4 c. (1/2 stick) butter, melted
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Drain peaches, reserving 1 cup liquid. Combine cornstarch and salt; slowly blend in reserved syrup. Cook and stir mixture until it comes to boil. Reduce heat; cook and stir 2 minutes. Add lemon juice, 1/4 cup butter and peaches. Heat just to bubbling. Turn into 10 x 6 x 1 1/2-inch baking dish.

Cut bread lengthwise in 1-inch strips; dip into 1/4 cup melted butter, then into mixture of sugar, cinnamon and nutmeg. Arrange over hot peaches. Bake at 375°F for 25 minutes or until done.