Peach French Toast Bake

I decided to make this for Easter brunch this past weekend and it was a great option for a breakfast casserole. In the past when I've made breakfast casseroles, I've usually done the ones with potatoes, eggs, meat, cheese and veggies and they've been delicious. This time, I was in the mood to try a new recipe and got this one from a friend through a post on facebook where I asked for input on people's favorite brunch items. If you are looking for an option that's a bit fruity, but not too sweet, then I'd recommend giving this one a try. Enjoy!

Ingredients:

Cooking spray

1 large whole-wheat baguette (about 8 ounces)

8 eggs

1 cup low fat milk

1 teaspoon vanilla extract

5 cups sliced peaches, fresh or frozen

1/2 lemon, juiced about 1 1/2 tablespoons

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

Directions:

Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes. Serve warm with (or without) maple syrup.