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Grandma's Peach French Toast

Grandma's Peach French Toast

  • Prep

    9 h
  • Cook

    45 m
  • Ready In

    9 h 45 m
SUDEMERS

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 51.3g
  • 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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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tiffany
369

Tiffany

10/23/2005

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
277

tracy

9/25/2005

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
168

KJMP

8/28/2005

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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