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, orange 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.
- 15 g Total Fat
- 3 g Saturated Fat
- 225 mg Cholesterol
- 310 mg Sodium
- 14 g Protein
- 54 g Total Carbohydrates
- 3 g Dietary Fiber
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Nutritional Information
- 15 g Total Fat
- 3 g Saturated Fat
- 225 mg Cholesterol
- 310 mg Sodium
- 14 g Protein
- 54 g Total Carbohydrates
- 3 g Dietary Fiber
Directions
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, orange 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.