Serves 8

Prep time 5 min.

Cook time 1 hr.


1 loaf (12 oz.) French bread, sliced

12 eggs, large

1½ cups low fat milk

¾ cup packed dark brown sugar, divided

1 tsp. grated orange zest

2 tsps. vanilla extract

1 1/2 tsp. cinnamon

2 cans (15.25 oz. each) Del Monte® Sliced Cling Peaches in Heavy Syrup, drained

1/2 cup dried cranberries

1 cup (4 oz.) chopped pecans


  1. Spray a 13 x 9-inch baking dish with non-stick cooking spray. Arrange bread in bottom of the dish, overlapping slightly.

  2. Whisk together eggs, milk, 1/4 cup sugar, zest, vanilla and cinnamon in a large bowl. Pour evenly over bread slices. Cover and refrigerate overnight or at least 8 hours.

  3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Arrange peaches on top, and sprinkle with cranberries and remaining 1/2 cup sugar. Top with pecans.

  4. Bake, uncovered, until bread is lightly browned on edges and just cooked through, about 1 hour. Let stand 10 minutes before serving.

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