Wake up to the smell of cinnamon and peaches!
On weekends I always enjoy cooking a solid breakfast. It’s nice to not feel pressed for time and get to actually enjoy being in the kitchen for a bit! My husband is not a fan of eggs, so I have to improvise in the mornings sometimes. It’s a good thing they get baked right in to french toast and I can dress it up!
This recipe is rather uncomplicated to put together. Just prep and place in the fridge for the night, then bake in the morning! I chose to hide some fruit in my overnight bake and then top with a brown sugar and pecan crumble.
Start by peeling the peach and cutting into cubes. Next slice the bread into halves and place tight together in a baking dish, making two layers. Place the peaches on top. In a bowl whisk together the milk, eggs, vanilla and cinnamon. Coat the bread and peaches with the mixture and then cover. Place in the fridge to soak overnight.
In the morning remove from the fridge and place in an oven at 350F (keeping covered). While it starts cooking combine the pecan pieces, sliced butter and brown sugar together.
Out of all my kitchen gadgets I must say that my favorite one is this little chopper. It makes chopping nuts a breeze!
Uncover and sprinkle over the french toast after 20 minutes, then continue baking for the full time.
When done remove and serve warm. This makes for a great weekend morning breakfast for the whole family!
I chose to top mine off with a drizzle of agave!
You can make this with any bread of your choice. The first time I made it I used a honey wheat bread, but the second time around I chose a gluten free bread instead. It was delicious either way!