Bakedpeachfrenchtoast Recipes

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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.

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

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

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

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

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

BEST OVEN BAKED FRENCH TOAST



Best Oven Baked French Toast image

Easy make-ahead French toast.

Provided by Ginny Thompson Oakley

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h40m

Yield 8

Number Of Ingredients 7

½ cup butter, melted
¾ cup brown sugar
1 tablespoon ground cinnamon
12 slices sandwich bread
6 eggs
½ cup milk
1 pinch salt

Steps:

  • Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
  • Sprinkle brown sugar and cinnamon evenly over melted butter.
  • Arrange bread in two layers over brown sugar mixture.
  • Beat eggs, milk, and salt in a bowl; pour over bread.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g

OVEN-BAKED FRENCH TOAST



Oven-Baked French Toast image

No one will be sleeping in when they get a fragrant whiff of this easy to make breakfast of Oven-Baked French Toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 12

Number Of Ingredients 9

6 large eggs
2 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier
1 tablespoon sanding sugar, plus more for serving
Coarse salt
1 1/2 teaspoons finely grated orange zest plus 2 tablespoons juice
1 1/4 cups whole milk
1 loaf brioche (20 ounces), cut into 1/2-inch slices
Butter, for serving
Pure maple syrup, for serving

Steps:

  • Preheat oven to 375 degrees with rack in the middle of the oven. In a large bowl, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
  • Line 2 rimmed baking sheets with nonstick baking mats. Gently dip brioche, one slice at a time, into egg mixture to coat, placing 6 slices on each baking sheet. Transfer to oven and bake for 12 minutes. Increase oven temperature to broil. Cook until golden brown, 2 to 3 minutes. Repeat with second baking sheet. Serve with butter and sugar or maple syrup.

BAKED FRENCH TOAST



Baked French Toast image

Categories     Breakfast     Brunch     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 (13- to 14-inch-long) loaf of soft-crust supermarket Italian bread
1/2 stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
3 tablespoons sugar
Accompaniment: pure maple syrup

Steps:

  • Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
  • Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.
  • Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.
  • Preheat oven to 425°F.
  • Bring mixture to room temperature and sprinkle bread with sugar.
  • Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

BAKED FRENCH TOAST



Baked French Toast image

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. -Jill Baughman, New York, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 17

8 ounces day-old French bread, unsliced
4 large eggs
2 tablespoons sugar
1 tablespoon brown sugar
2 teaspoons vanilla extract
1 teaspoon maple extract
1/4 teaspoon kosher salt
2 cups whole milk
1/2 cup heavy whipping cream
TOPPING:
1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 teaspoon ground cinnamon
Freshly grated nutmeg, optional
Fresh blueberries or raspberries
Confectioners' sugar

Steps:

  • Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next 6 ingredients; stir in milk and cream. Pour egg mixture over bread, turning once to coat. Refrigerate, covered, overnight., Preheat oven to 375°. Turn bread again to coat. For topping, combine flour, brown sugar, butter, cinnamon and, if desired, nutmeg. Sprinkle flour mixture over bread., Bake, uncovered, until a knife inserted in center comes out clean and topping is golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners' sugar.

Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 299mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 9g protein.

BAKED FRENCH TOAST



Baked French Toast image

Thick brioche slices soak up the batter, while sugared pecans lend a caramelized crunch to this make-ahead baked French toast recipe to feed a hungry breakfast or brunch crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h

Number Of Ingredients 10

6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup plus 3 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon freshly grated nutmeg
1/2 teaspoon coarse salt
10 slices day-old brioche (about 3/4 inch thick)
1 cup pecans (coarsely chopped or crushed)
Rum-Raisin Maple Syrup, for serving

Steps:

  • Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
  • Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
  • Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

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From powered-by-mom.com


PEACH COBBLER BAKED FRENCH TOAST - LEMON TREE DWELLING
2020-09-24 Heat over medium heat until blended, stirring frequently. Pour mixture into a greased 9x13 inch pan. Arrange bread slices in a single layer over brown sugar mixture. Drain peaches; spread in an even layer over bread slices. In a medium mixing bowl, combine milk, half & half, eggs, cinnamon, and vanilla extract.
From lemontreedwelling.com


OVERNIGHT PEACH FRENCH TOAST CASSEROLE - TASTE OF THE SOUTH
2021-07-09 Pour over peaches and bread. Pour melted butter over casserole. Spray a sheet of foil with cooking spray and place over casserole, spray side down, sealing. Refrigerate overnight (about 12 hours). Preheat oven to 350°. Bake, covered, for 30 minutes. Uncover; bake until lightly browned, 12 to 15 minutes more. Let stand for 10 minutes.
From tasteofthesouthmagazine.com


OVERNIGHT PEACHES-AND-CREAM FRENCH TOAST RECIPE | MYRECIPES
Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish. 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.
From myrecipes.com


BAKED FRENCH TOAST RECIPE - COOKING | ADD A PINCH | ROBYN STONE
2012-11-16 Spray a 13x9 baking dish with non-stick cooking spray or butter liberally. Add bread cubes to baking dish and distribute evenly. In a large bowl, whisk together eggs, milk, half and half, sugar, vanilla, cinnamon and pinch of salt. Pour over bread cubes. Press bread cubes into the baking dish to make sure they absorb custard.
From addapinch.com


CLASSIC OVEN-BAKED FRENCH TOAST - EASY - AMISH365.COM
2021-05-17 Mix first three ingredients together in a saucepan. Bring to a boil, then pour into the bottom of a 9 by 13 inch cake pan. Place slices of bread - double decker style - over brown sugar mixture, the top piece of bread will absorb the brown sugar mixture. Now beat up the eggs, milk, vanilla, and salt and pour over bread.
From amish365.com


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