It's your turn to host the kids' sleepover. Or maybe your in-laws are in town. Either way, we've got a better-than-donuts breakfast solution for you. Prepare this French Toast Bake the night before, refrigerate overnight, and bake in the morning.

Peaches and Cream French Toast Bake

Grease a 9x13-inch baking dish; set aside. Score the bottom of each peach with a paring knife, making an X on the bottom of each. Fill a medium saucepan half full of water; bring to boiling. Add the peaches. Return to boiling; reduce heat. Gently simmer for 5 minutes. Remove peaches and cool slightly. Peel the peaches and cut into slices. (You should have 2 cups.)

In a medium saucepan, combine brown sugar, butter and maple syrup. Cook and stir over medium heat until brown sugar is dissolved. Pour brown sugar mixture into prepared baking dish. Arrange cooked sliced peaches on top of brown sugar mixture. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. 

In a large bowl, whisk together eggs, half-and-half and vanilla. Pour over bread layers in dish. Cover and refrigerate overnight.

Remove from refrigerator and let stand for 30 minutes at room temperature before baking. Top with slivered almonds. Bake, uncovered, in a 350 degrees oven for 50 to 60 minutes or until top is golden and filling is set. Combine powdered sugar and nutmeg; sprinkle over top before serving.