On Christmas I try to make a breakfast that can be thrown in the oven while the kids open their presents. My kids, however, are not particularly crazy about savory breakfast casseroles. So, this year i asked them what they wanted for breakfast on Christmas Day in the morning and they asked for corned beef hash. Simple enough. Heat in pan and serve. But I didn't want to do anything fiddly with it like eggs and toast. So I found a recipe for Baked Peach French Toast to serve alongside it. Made me think of a peach upside-down cake. I served it with the corned beef hash and orange wedges.
1 cup packed brown sugar
1/2 cup butter
1 (29 ounce) can sliced peaches, drained
1 medium loaf of stale French bread, cubed
1 1/2 cup of milk
Cinnamon, nutmeg and/or allspice
In the dish you plan to bake the French toast in melt the half cup of butter (in the microwave (feel like Paula Deen). Add the brown sugar and stir to combine. Pop back in the microwave for a few minutes until the brown sugar mixture is caramel-like an fragrant. Place peaches in the caramel mixture. Top with cubed French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Cover and refrigerate for 8 hours or overnight. (Um, at this point mine seemed a bit dry, so I drizzled a litle egg nog over it. Let me tell you, it didn't hurt it a bit.) Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C). Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.