October 19th, 2010
By LeeAnne Wright
Grease a 9x13 pan. Tear croissants into bite-sized pieces and place them in a single layer in the pan.
Whisk together eggs, milk, vanilla, salt and nutmeg. Pour over bread.
Top with peach slices. Sprinkle with brown sugar and cinnamon. Cover with foil and chill in the refrigerator overnight.
Preheat oven to 350F. Bake 30 minutes covered, then uncover and bake for an additional 10 minutes until puffed and golden brown. Serve immediately with maple syrup.