34.

I had somewhat of a crappy weekend...well not the whole weekend, but there were some crappy bits that ruined the entire weekend, and I went and upset myself...but then I spend time with James and my world is okay.

He's amazing.

Anyways, my Mom and I decided to make Overnight Peaches-and-Cream French Toast...and we were going to make it Friday...but were disappointed when we found out you have to let it sit for 8 hours...even though "overnight" is in the title. Oh well, so we prepared it Friday night anyways...with plans to eat it Saturday....but we didn't get to it until last night...so ours sat a little more than 8 hours, but who cares?

What you need:

-1 8-oz. loaf French bread, sliced [we found a 16oz loaf and used almost all of it...so I guess whatever you are feeling?]
-8 large eggs
-2 cups whole milk [we don't care for whole milk...we are a 1% kind of family] 
-1/4 cup sugar
-1 teaspoon vanilla extract
-2 15-oz. cans sliced peaches packed in juice, drained
-1/2 cup packed dark brown sugar
-1/2 teaspoon cinnamon
-1/2 cup heavy cream

In a greased 9x13 baking dish, arranged your pieces of sliced bread into a flat even layer [we sliced our bread about an inch thick...just if you wanted to know]. Then beat together eggs, milk, sugar, and vanilla; pour over the bread. 

Top with peaches.

Sprinkle with brown sugar and cinnamon [I ended using a little more brown sugar than the recipe called for, because the 1/2 cup didn't look like enough...I didn't measure it, so I don't know how much extra I used  but do what looks good to you.]

Cover tightly, and refrigerate for at least 8 hours.

Take out of the fridge 30 minutes before baking.

In a small saucepan bring the 1/2 cup of heavy cream to a boil...and cook until reduced by half, which took about 8-10 minutes. 

Pour over the peaches, then cook in a 350 degree oven for 45-55 minutes.

Let stand 10 minutes before serving.

My mom bought a pretty big carton of heavy cream, so I decided to make homemade whipped cream with the extras [here is a basic recipe]

All you need is:

-1 cup of heavy cream

-1/4 cup of sugar

-1 tsp of vanilla

Throw everything into a bowl, and whisk until it forms stiff peaks. You can use a stand mixer with the whisk attachment...but wheres the fun in that? You'll feel so much more accomplished if you whisk it by hand...trust me. And if you've never had homemade whipped cream, you're missing out. 

I heard somewhere that you are supposed to put your bowl and whisk in the fridge 10 minutes before, so everything is cold, and it makes it easier. I don't remember where I heard that...maybe food network? I don't know. 

And we used it as a topping. Yum. 

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