PEACH FRENCH TOAST

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

2 tbsp. grenadine 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. Add the grenadine. 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.

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