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1
In a saucepan, stir together brown sugar, butter and water.
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2
Bring to a boil.
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3
Reduce heat to low and simmer for 10 minutes, stirring frequently.
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4
Pour brown sugar mixture into a 9 by 13 baking dish, covering the bottom evenly.
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5
Layer the peaches over the brown sugar mixture.
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6
In a separate bowl whisk together eggs, heavy cream and vanilla.
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7
Dip the bread slices in the egg mixture to coat evenly.
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8
Lay bread slices over peaches.
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9
Depending on the size of the bread will depend on how many slices you can fit in the pan.
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10
I got 5.
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11
Pour the left over egg mixture over each slice.
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12
You dont have to use all the mixture if you dont need it.
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13
Sprinkle bread slices with cinnamon over the top.
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14
Cover and refrigerate for 8 hours or overnight.
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15
Preheat oven to 350F Remove the dish from the refrigerator about 30 minutes before baking.
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16
Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.
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17
For the topping whip together the cream, vanilla, and sugar until soft peaks form.
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18
To serve, remove bread slice from pan turning so bottom side is now up.
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19
Top with peach slices from bottom of pan and drizzle with syrupy sauce left in the pan.
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20
Top each serving with a dollop of cream and a sprinkling of cinnamon.
