1 pound challah, sliced
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
5 cups sliced fresh peaches (8 peaches)
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter, melted
Arrange challah slices in a shallow baking pan. In a bowl, whisk eggs, milk, baking powder and vanilla together and pour over bread, turning to coat evenly. Cover pan with plastic wrap; let stand for 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 450 degrees F. Grease a 3 quart or 9”x13” oven-to-table dish.
In a bowl, mix sugar, cinnamon and cornstarch. Gently stir in peaches until well-coated. Spread 3/4 of the peach mixture in prepared pan; place challah slices on top of peaches. Brush tops of challah with butter.
Bake for 20-25 minutes or until toast is golden and peaches are bubbling. Remove from oven and sprinkle with confectioners’ sugar. Serve with the remaining peach mixture.