1/2 c. butter
2 TBS. light Karo syrup
1 c. brown sugar
Bring above ingredients to boil.
Meanwhile, drain 1 29 oz. can of peaches (fresh is best, but use canned if peaches aren't in season) and dice up into little bites.
Once syrup reaches a boil, pour into a greased 9x13 pan. Top with peaches.
On top of peaches, place 12 slices of thick Texas Toast (when I made this, I had leftover cubes of french bread) on top of peaches.
1 Tbs. vanilla
1.5 c. milk
Pour over bread.
Sprinkle generously with cinnamon.
Cover and let soak in refrigerator overnight. Bake at 350 for 45 minutes or until well-browned.