2 cups sliced, peeled fresh or frozen (thawed) peaches or canned, drained peaches
1/4 cup Sour cream
12 slices White bread cut into 1 inch cubes (enough to fill the casserole dish)
6 large eggs
1 1/2 cups milk or half & half
1 teaspoon Vanilla extract
1/4 cup chopped pecans
Melt butter in a small saucepan over low heat. Add brown sugar and stir until combined. Add sour cream and whisk until smooth; set aside to cool.
Spray a 9 x 13-inch casserole dish with non-stick cooking spray. Spread butter/sugar mixture over bottom of baking dish. Top with peaches. Sprinkle with nutmeg. Pile bread on top of peaches up to edge of casserole. Beat eggs, milk and vanilla; pour over bread. Cover and refrigerate overnight
The next day, preheat oven to 350°F. Top French toast with pecans (optional) and bake for 1 hour or until top feels firm to the touch. Cool slightly, then cut into squares, dust with powdered sugar and serve.