• The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.
• Start by greasing a 9x13" baking dish.
• Tear up the bread and place it in the pan.
  1 Large Loaf of Sour Dough Bread
• In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.
  8 Large Eggs, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 2 Cups Milk, 1/2 Cup Heavy Cream, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract
• Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.

Peaches

• Heat a medium saucepan over medium heat and add the peaches, flour (or EZ gel), brown sugar and cinnamon.
  4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon
• Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
• Allow to cool while you make the topping.

Topping

• In a large bowl add the flour, sugars and cinnamon.
  1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Cinnamon
• Whisk together with a fork and cut in the butter until it's well incorporated and when you grab a handful in your hand it should stick together like wet sand.
  12 Tablespoons Butter
• Sprinkle the peaches over the bread and then crumble the topping over the bread mixture and cover with foil.
• Set in the fridge overnight or for 1 hour
• Heat the oven to 350 degrees the next morning, remove the foil and bake for 45 to 55 minutes.
• Serve with fresh whipped cream and or Buttermilk Syrup.
  Buttermilk Syrup