Grandma's Peach French Toast

Grandma's Peach French Toast

231 Reviews 4 Pics
  • Prep

    9 h
  • Cook

    45 m
  • Ready In

    9 h 45 m
SUDEMERS
Recipe by  SUDEMERS

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. 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.
  3. 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).
  4. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

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Reviews (231)

Rate This Recipe
Tiffany
366

Tiffany

This recipe was delicious. I changed a few things though. Instead of day old french bread I used fresh Chala bread. I added blueberries and only left it in the fridge for 2 hours. The end result was fantastic. I will definetly be making it again.

tracy
276

tracy

I was very pleased with how this turned out. Like others have suggested I used 6 eggs and 1 and 1/2 cups of milk, and dredged the bread in the liquid before pouring the rest over. Because it is apple season, I used some Granny Smith apples in place of the peaches and it was DELICIOUS! The only reason I gave this 4 stars instead of 5 is because it was VERY sweet and some may not care for that. You definitely do not need syrup. I think using the day-old bread is key to avoid the sogginess others have mentioned.

KJMP
163

KJMP

This was fantastic! I also added the extra milk and egg-and found it was plenty moist. I used fresh peaches instead of the canned and took a tip from the barefoot contessa and used challah bread, with pecans on the top. I served it with a bit of maple syrup drizzled on the top. EVERYONE at my baby shower asked for the recipe! :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 51.3 g
  • 17%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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