This is totally inspired by the Banana-Stuffed French Toast at $5 Dinners. I decided to try out her recipe for my February article, then changed it according to what I had on hand.
Peach and Banana Strata
4 slices of bread (a great way to use stale bread!)
1/2 cup milk (I used rice milk so my daughter could try this!)
1 mashed banana
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 cups peaches, frozen or canned
Tear bread apart and place into a large loaf pan. Stir together eggs, milk, bananas, brown sugar, vanilla, and cinnamon. Pour mixture over the bread. Cover and refrigerate at least 2 hours to set. To cook, bake at 375 degrees for 30 minutes, or until eggs begin to golden on top. Let cool a few minutes before serving.
This would probably be good with some blueberries, too, but I didn’t think about that until later. Especially because I still have a whole gallon-sized freezer bag full of blueberries from this summer’s picking. Thanks again to $5 Dinners for the idea!