Baked Peach French Toast Recipes

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GRANDMA'S PEACH FRENCH TOAST



Grandma's Peach French Toast image

My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.

Provided by SUDEMERS

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 9h45m

Yield 8

Number Of Ingredients 8

1 cup packed brown sugar
½ cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5 eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste

Steps:

  • In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
  • Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
  • Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g

PEACH FRENCH TOAST BAKE



Peach French Toast Bake image

Provided by Ellie Krieger

Time 8h55m

Yield 6 servings

Number Of Ingredients 10

Nonstick cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams

PEACHES AND CREAM BAKED FRENCH TOAST



Peaches and Cream Baked French Toast image

This Peaches and Cream Baked French Toast is made of peaches, cream cheese, French Bread and an egg mixture to make it the perfect make-ahead breakfast favorite everyone's sure to love.

Provided by Lynne Feifer

Categories     Breakfast

Time 7h15m

Number Of Ingredients 15

1 loaf French bread (cut into one inch cubes)
2 ½ cups chopped peaches
8 ounces cream cheese (cut into 16 cubes)
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
8 tablespoons butter (chilled)

Steps:

  • Spray an 9 X 13-inch baking dish with cooking spray.
  • Place half of the bread cubes into the prepared baking dish and evenly distribute half of the peach pieces and half of the cream cheese cubes.
  • Place the remaining bread cubes on top along with the remaining peaches and cream cheese.
  • In a medium bowl, whisk together eggs, milk, cream, sugar, vanilla and the 1/2 teaspoon cinnamon.
  • Evenly pour mixture over the bread and peaches.
  • Cover with plastic wrap and place into refrigerator to sit overnight.

Nutrition Facts : ServingSize 1 g, Calories 676 kcal, Carbohydrate 77 g, Protein 17 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 251 mg, Sodium 619 mg, Fiber 2 g, Sugar 42 g

PEACHES AND CREAM FRENCH TOAST BAKE



Peaches and Cream French Toast Bake image

This is a rich, sweet, and savory breakfast or brunch dish. The sweetness of the peaches complements the creamy textures of cream cheese and eggs. Using a full-bodied bread like brioche will add even more flavor to this meal, but anything nice and thick is recommended. Top with a dollop of fresh whipped cream and orange zest.

Provided by ChefAnnetteWilmingtonNC

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h

Yield 6

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
12 thick slices French bread
8 eggs
1 cup whole milk
1 (15 ounce) can sliced peaches in syrup, drained and syrup reserved
2 teaspoons vanilla extract
3 tablespoons melted butter
½ cup chopped pecans
1 pinch brown sugar

Steps:

  • Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
  • Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
  • Bake in the preheated oven until edges are golden, about 45 minutes.

Nutrition Facts : Calories 607.4 calories, Carbohydrate 52.7 g, Cholesterol 308.4 mg, Fat 35.2 g, Fiber 3.5 g, Protein 22.2 g, SaturatedFat 15.6 g, Sodium 719 mg, Sugar 12.1 g

GEORGIA PEACH FRENCH TOAST



Georgia Peach French Toast image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 cups fresh peach wedges
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup milk
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 eggs, beaten
1 loaf challah bread, cut into 1 1/4-inch-thick slices
Butter, for coating
Confectioner's sugar, for garnish
Whipped cream, for garnish
Candied Pecans, for garnish, recipe follows
1/4 cup brown sugar
1/4 cup granulated sugar
Pinch ground cinnamon
1 cup pecans, toasted

Steps:

  • For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
  • For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
  • Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
  • Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
  • Preheat the oven to 350 degrees F.
  • In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
  • Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

PEACH FRENCH TOAST BAKE



Peach French Toast Bake image

Cooking Channel serves up this Peach French Toast Bake recipe plus many other recipes at CookingChannelTV.com

Provided by Ellie Krieger : Cooking Channel

Time 8h55m

Yield 6 servings

Number Of Ingredients 10

Nonstick cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Steps:

  • Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams

PEACH FRENCH TOAST



Peach French Toast image

Peach French Toast

Provided by Susie Theodorou

Time 35m

Number Of Ingredients 8

4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 ripe yellow peaches, cut into ½-inch pieces
2 tablespoons plus ¾ cup heavy cream
8 slices white or sourdough bread or brioche
3 large eggs
0.13 teaspoon ground cinnamon
confectioners' sugar

Steps:

  • In a large skillet, over medium-low heat, melt 2 tablespoons of the butter until it foams. Add the brown sugar and stir for 30 seconds. Add the peaches, raise heat to medium-high, and cook, stirring frequently, for 3 minutes. Stir in 2 tablespoons of the cream and simmer for 2 minutes. Transfer to a bowl.
  • Heat oven to 200°F. Place 4 slices of the bread on a cutting board. Divide the peach mixture evenly among the slices, leaving a ½-inch border on all sides. Top with another slice of bread and press gently.
  • In a shallow bowl, beat the eggs and cinnamon. Working in batches, soak the sandwiches in the egg mixture for 2 minutes per side.
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Fry 2 sandwiches until golden brown, 3 to 4 minutes per side. Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining butter and sandwiches.
  • Beat the remaining cream until soft peaks form. Halve each sandwich on the diagonal, sprinkle with the confectioners' sugar, and serve with the whipped cream.

Nutrition Facts : Calories 505 kcal, Carbohydrate 36 g, Cholesterol 260 mg, Protein 10 mg, SaturatedFat 21 g, Sodium 416 mg, Fat 36 g, UnsaturatedFat 0 g

BAKED PEACH FRENCH TOAST



Baked Peach French Toast image

To the warm syrup, you may add your Gran Marnier, or Bourbon or a bit of Rum or brandy. But I think I would add it to the whipped cream just after it starts to peak. Cream and alcohol seem to compliment one another well. Prep/ Cooking time does not include the time you allow the French toast.

Provided by BurtonFanatic

Categories     Breakfast

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 10

8 slices of old fashioned unbleached white bread
8 eggs
3 cups milk
3/4 cup sugar, divided
1 1/4 tablespoons vanilla
5 ripe peaches
2 tablespoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg
chopped pecans (optional)

Steps:

  • Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
  • Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
  • Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
  • Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
  • After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.

Nutrition Facts : Calories 343.3, Fat 12.2, SaturatedFat 5.8, Cholesterol 206.4, Sodium 269.5, Carbohydrate 46.9, Fiber 3.1, Sugar 28.2, Protein 12.2

PEACH FRENCH TOAST



Peach French Toast image

Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons water
1 can (29 ounces) sliced peaches, drained
12 slices day-old French bread (3/4 inch thick)
5 large eggs
1-1/2 cups whole milk
1 tablespoon vanilla extract
Ground cinnamon

Steps:

  • In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.

EASY RASPBERRY PEACH BAKED FRENCH TOAST RECIPE



Easy Raspberry Peach Baked French Toast Recipe image

Dress up your french toast with this raspberry peach baked french toast recipe. A make-ahead dish that you can toss in the oven come morning, for a sweet breakfast.

Provided by Powered by Mom

Categories     Breakfast

Time 9h15m

Number Of Ingredients 11

1 large loaf of crusty French bread (you can also use other crusty artisan bread ie: challah, Italian etc..) Best if dried out. I left the loaf out for two days to dry.
2 cups of sliced peaches (cut each slice in half or thirds up to you)
1 container raspberries 6oz
1 block cream cheese 8oz, cut into cubes
10 eggs
2 cups heavy cream
3/4 tsp cinnamon
1/2 cup sugar
2 tbsp maple syrup
1 tsp vanilla extract (optional)
Powdered sugar

Steps:

  • Spray a 9"x12" baking dish with non-stick cooking spray, set aside.
  • Cut your French loaf into chunks/cubes about 1-2 inch squares.
  • Add half of your French bread to the bottom of pan and spread raspberries and peaches (save some for the topping) and the cubed cream cheese.
  • With the remaining French bread press down on the top layer to flatten.
  • In a large bowl mix eggs, cream, cinnamon, vanilla extract (if using), maple syrup and sugar and pour so that it covers most of the top layer. Some pieces sticking out is fine and but it shouldn't be a pool of liquid. The bread will soak in the mixture (hence why a crusty, dried out bread works so well)
  • Cover with tin foil, press down again on the top layer.
  • Refrigerate overnight.
  • Remove from the fridge 30 minutes before baking.
  • Preheat your oven to 350 and place covered French toast casserole in and bake for 30 minutes. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set (no liquid).
  • Remove from oven and cool slightly before you sprinkle with powdered sugar.
  • Serve with maple syrup.

Nutrition Facts : Calories 479 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 292 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 173 grams sodium, Sugar 33 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

BAKED PEACH FRENCH TOAST



Baked Peach French Toast image

Make and share this Baked Peach French Toast recipe from Food.com.

Provided by Nimz_

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 ounce) package cream cheese, softened
10 -14 slices French bread, 1 inch slices
1 (29 ounce) can peach slices, drained
1/4 cup chopped nuts (try walnuts)
3 eggs
1 cup milk
1/3 cup maple syrup
2 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 large apple, peeled, cored and sliced, can be substituted for the peaches

Steps:

  • Preheat oven to 400 degrees.
  • Spread cream cheese over both sides of bread slices.
  • Place bread in 13X9 inch baking pan.
  • Prick bread slices several times.
  • Top with peach slices.
  • Sprinkle nuts over peaches
  • In large bowl, whisk eggs, milk, syrup, butter, sugar, cinnamon and vanilla.
  • Pour mixture over bread.
  • Bake 20-30 minutes or until set in center.

Nutrition Facts : Calories 524.8, Fat 15.2, SaturatedFat 5.9, Cholesterol 127, Sodium 787, Carbohydrate 81.3, Fiber 4.8, Sugar 19.8, Protein 16.1

PEACHES AND CREAM FRENCH TOAST CASSEROLE



Peaches and Cream French Toast Casserole image

Provided by Mary Younkin

Number Of Ingredients 14

1 loaf french bread
3 large peaches (about 3 cups worth of slices)
8 eggs
1 1/2 cups milk
3/4 cup cream
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon kosher salt
Topping Ingredients:
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter
1/2 teaspoon cinnamon

Steps:

  • Slice the bread into 1" thick slices, then cut each piece of bread into quarters. Fit the chunks of bread into a deep 9x13 baking dish, you want to pack them in fairly tightly next to each other, a couple layers deep. Layer the peaches on top of the chunks of bread. Lightly beat the eggs. Add the milk, cream, sugar, cinnamon, vanilla, and salt to the bowl with the eggs and whisk to combine. Carefully pour the cream mixture over the bread and peaches in the baking dish. Cover tightly with foil and refrigerate overnight.
  • Preheat the oven to 350 degrees. Place the cold casserole in the oven and bake for 20 minutes. While the casserole is baking, stir together the brown sugar, butter and pecans for the topping. Remove the casserole from the oven, uncover, and drizzle with the pecan topping. Bake an additional 30 minutes, uncovered. Remove from the oven and let rest 10 minutes before serving. Enjoy!

PEACH-BLUEBERRY FRENCH TOAST



Peach-Blueberry French Toast image

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day. -Judy Reagan, Hannibal, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15

3 tablespoons butter, melted
1 loaf (1 pound) French bread, cut into 20 slices
3-1/2 cups sliced peeled fresh or frozen peaches
1/2 cup fresh or frozen blueberries
6 eggs
2-1/2 cups 2% milk
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
CARAMEL:
1/2 cup packed brown sugar
1/2 cup butter, cubed
3 tablespoons corn syrup
3 tablespoons heavy whipping cream

Steps:

  • Pour butter into a greased 13x9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread., In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight., Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once., Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.

Nutrition Facts : Calories 480 calories, Fat 19g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 502mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 12g protein.

THE BEST PEACH BAKED FRENCH TOAST



The BEST Peach Baked French Toast image

Fresh peaches drizzled in a buttery sweet sauce, egg-soaked Challah bread, and a dollop of homemade whipped cream - are only one reason why this is my favorite peach-baked French toast recipe.

Provided by Ahna Fulmer // Hammers N Hugs

Categories     Breakfast

Time 45m

Number Of Ingredients 12

1 c brown sugar
1 stick butter
2 tbsp water
29 oz can sliced peaches, drained
1 loaf Challah bread, cubed
6 eggs
1 1/2 c 1% milk
1 tsp vanilla
1 tsp cinnamon
2 c heavy whipping cream
2 tbsp vanilla
2 tbsp powdered sugar

Steps:

  • In a small saucepan, stir together the brown sugar, butter and water and bring to a boil.
  • Reduce the heat to low and allow to simmer for 10 minutes.
  • Place the peaches on the bottom of a greased 9x13 and pour the brown sugar mixture over.
  • Mix the eggs, milk, vanilla and cinnamon.
  • Add the cubed Challah bread to the mixture and stir.
  • Once the bread is evenly coated place the soaked bread cubes onto the peach slices.
  • Pour any remaining mixture on top. Can be made the night before. Remove from the fridge 1 hour prior to baking.
  • Bake at 350F for 30 minutes.

Nutrition Facts : Calories 407 kcal, ServingSize 1 serving

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BLUEBERRY PEACH BAKED FRENCH TOAST - SWANKY RECIPES
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2015-01-05 This french toast bake has to layers so cut smaller if needed to fit 2 layers of bread. Arrange bread on bottom layer and cut enough for the a second …
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  • Cut french bread into 1/4 inch to 1/2 inch thick slices and place in 9 X 13 baking dish. This french toast bake has to layers so cut smaller if needed to fit 2 layers of bread. Arrange bread on bottom layer and cut enough for the a second layer. Dice peaches into small cubes. Sprinkle with 3 tablespoons sugar and 1/2 tablespoon cinnamon. Rinse blueberries and sprinkle with 1 tablespoon sugar. Sprinkle half the diced peaches on top of the bottom layer of bread. Add second layer of bread. Sprinkle the top layer with peaches and blueberries.
  • In a large bowl, add eggs and whisk. Stir in milk, peach juice and maple syrup and whisk. Stir in vanilla extract, cinnamon and nutmeg. Pour over the top of the french toast. Sprinkle with more cinnamon if desired. Cover with foil and refrigerate overnight.
  • Preheat oven to 350 degrees F. To make the topping, in a medium bowl, combine butter, brown sugar, oats and syrup and mix well to combine. Stir in chopped pecans. Topping will be thick. Drop topping in clumps over the top of the french toast. You can also take some topping and pat it down with your hand and lay it over the top in sections until all the topping is gone. Sprinkle with chocolate chunks, if desired. Cover with foil and bake for 40 minutes.


PEACH COBBLER FRENCH TOAST BAKE - LITE CRAVINGS
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  • Grease a 13x9 casserole dish with cooking spray. Lay your bread pieces evenly over the bottom of the dish.
  • In a medium-sized bowl, beat together eggs and sugar. Add in the milk, vanilla, cinnamon, and salt. Continue to beat until fully incorporated.
  • Pour egg mixture over entire casserole and push down on bread with your hands, making sure bread is covered in the mixture.


PEACH COBBLER BAKED FRENCH TOAST - LEMON TREE DWELLING
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2019-01-08 Peach Cobbler Baked French Toast is one of our family’s go-to breakfast recipes. It has all the flavors of peach cobbler in a delicious overnight French toast casserole that’s perfect for weekends or special occasions. This recipe …
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HOW TO MAKE FRESH PEACH FRENCH TOAST CASSEROLE – …
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OVERNIGHT PEACH FRENCH TOAST CASSEROLE - TASTE OF THE …
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OVERNIGHT PEACHES-AND-CREAM FRENCH TOAST RECIPE | MYRECIPES
2011-09-21 Step 2. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours. Step 3. Remove baking dish from refrigerator 30 minutes before baking.
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4.5/5 (23)
Total Time 9 hrs 55 mins
Servings 6
Calories 461 per serving
  • In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
  • Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.


STUFFED FRENCH TOAST - WELL PLATED BY ERIN
2021-08-04 For a baked French toast option, check out this Blueberry French Toast Casserole. Equipment Tip! Overall, I prefer to cook French toast on a nonstick surface. It is …
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Calories 465 per serving
  • Peel the peaches: Bring a large pot of water deep enough to cover the peaches to a gentle boil. Carefully drop in the peaches, let boil for 1 minute, then remove with a slotted spoon and plunge immediately into an ice batch to stop the cooking. Run each peach under cool water—the skins should slip off easily. Slice, then place in a small bowl with the brown sugar and lemon juice. Stir lightly to coat and set aside.
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  • In a large bowl, whisk together the eggs, evaporated milk, non-fat milk, maple syrup, bourbon, vanilla extract, cinnamon, and salt. Pour over the bread. Lightly press down on the bread slices so that the egg mixture runs over the top.
  • Arrange the peach slices over the top of the bread, leaving any excess juices in the bottom of the bowl. Cover the pan tightly with plastic wrap and refrigerate for 8 hours or overnight.


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4/5 (3)


BAKED PEACH FRENCH TOAST - CAN'T STAY OUT OF THE KITCHEN
2013-01-20 BAKED PEACH FRENCH TOAST (Recipe inspired from Taste of Home 50 th Anniversary Edition, page 83) Print Recipe. Baked Peach French Toast Yum. Fabulous holiday breakfast that is like an upside-down cake. Peach pie filling is layered on the bottom and then custard-dunked cinnamon-raisin bread is layered on top and baked. This delectable breakfast …
From cantstayoutofthekitchen.com
Cuisine American
Category Breakfast
Servings 12


BAKED PEACH FRENCH TOAST - THE ENGLISH KITCHEN
2018-09-02 Preheat the oven to 200*C/400*F/ gas mark 5. Butter a 9 by 13 inch baking dish. Spread the cream cheese on both sides of the sliced French bread. Lay out in. the prepped pan in a single layer. Prick the bread all over with a. fork. Top with the peach …
From theenglishkitchen.co
Servings 5
Total Time 40 mins
Estimated Reading Time 3 mins


OVEN BAKED FRENCH TOAST WITH FRESH PEACHES - WONKYWONDERFUL
2015-08-08 French Toast. Preheat oven to 375°F. Mix eggs, cashewmilk and sugar. Transfer mixture to a 9×13 dish. Soak bread in mixture for 30 seconds on each side. Transfer to a large baking sheet that has been sprayed with nonstick. Allow bread to sit 15 minutes. Bake for 23-25 minutes or until golden brown.
From wonkywonderful.com
Reviews 7
Estimated Reading Time 3 mins


PEACHES AND CREAM FRENCH TOAST BAKE RECIPE | ALLRECIPES
2021-10-14 Join Now Join Now Account Join Now Newsletters Help this link opens new tab More Shopping List Cooking School this link opens new tab Ask the Community this link opens new tab …
From recipesparty.netlify.app


BAKED PEACH FRENCH TOAST RECIPE
Baked Peach French Toast. Ingredients. 3 ounces cream cheese, softened; 10-14 slices (1 inch thick) French bread; 1 (29 ounce) can peach slices, drained; 1/4 cup chopped nuts; 3 eggs; 1 cup milk; 1/3 cup maple flavored syrup ; 2 tablespoons butter or margarine, melted; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; Instructions. Heat …
From recipegoldmine.com


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