Ingredients

• 1 1-pound package frozen unsweetened sliced peaches
• 1/2 cup (packed) golden brown sugar
• 1/4 cup water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 5 large eggs
• 1/2 cup milk (do not use low-fat or nonfat)
• 1 teaspoon vanilla extract
• 8 1/2-inch-thick slices egg bread
• 3 tablespoons butter
• Maple syrup

Instructions

1. Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.
2. Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 5 minutes.
3. Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining 1 1/2 tablespoons butter and 4 bread slices. Serve with peach compote and maple syrup.