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 9x13 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 to 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.
Ingredients
Directions
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 9x13 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 to 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.