Just perfect for a brunch or anytime! Put this together before you go to bed, and pop it in the oven in the morning.
| 1-29 oz. can sliced peaches OR 12 oz. frozen & thawed, both well drained |
3 eggs, beaten |
| 1/2 cup brown sugar | 1 1/4 cup milk |
| 2 Tbs. light corn syrup | 1 tsp. vanilla |
| 2 Tbs. butter or margarine | dash of nutmeg |
| 1/3 cup pecan pieces | 8-10, 1/2” slices Italian, French or raisin bread |
Remove crusts from bread. In saucepan combine brown sugar, corn syrup and butter. Cook and stir over medium heat until mixture boils. Remove from heat and pour into a buttered, 9” sq. baking dish. Sprinkle with pecans. Place in half the peaches. In mixing bowl, combine eggs, milk, vanilla and nutmeg. Whisk well to combine. Arrange a layer of half the bread, trimming to fit. Place on remaining peaches. Put on remaining bread. Pour on egg mixture, pressing it down to absorb liquid. Cover with plastic wrap. Chill 3 hours, preferably, overnight. Cover lightly with foil. Bake at 325F. for 40-45 minutes, or until a knife inserted in center comes out clean. Remove from oven and run a knife around edge. Let stand 15 minutes. Carefully invert each serving to have pecans on top. Serve with whipped cream. Serves 8.