1 c. packed brown sugar
1/2 c. butter
2 tbsp. water
1 (29 oz.) can sliced peaches, drained
12 slices day old French bread (3/4-inch thick)
5 eggs
1 1/2 c. milk
1 tbsp. vanilla extract
ground cinnamon

In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13 x 9 x 2-inch baking dish; top with peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350°F for 20 minutes. Uncover, bake 25 to 30 minutes longer or until the bread is golden brown.

Yield: 6 to 8 servings.