Peaches & Cream French Toast

16 Dec


I think I’ve found my new favorite breakfast-so easy to put together the night before, so the next morning practically all you have to do is throw it in the oven.  Not to even mention that it’s French toast.  And what’s more, it’s French toast that is so perfectly sweet and crunchy and custard-like in different places that to drench this in overly saccharine maple syrup would just be a crime!

I’m posting it now in case you don’t have anything planned for breakfast on Christmas morning, but really this recipe is great for any time of the year when you have guests (or not) and want a deliciously impressive breakfast that doesn’t take much effort at all in the morning.  I admit, the recipe uses canned peaches, which I feel is breaking some sort of “I’m-a-food-blogger-so-I-grind-my-own-wheat-for-flour” rule, but it just makes the recipe that much simpler and it means you’re not forced to wait until summer time to make it!

That said, I absolutely cannot wait until summer time to try this recipe with all the fresh fruits of the season-fresh blueberries and peaches, strawberries, raspberries…the possibilities are endless!  T-minus 5 months and counting…

Peaches & Cream French Toast
Serves 6
Adapted from All You via My Recipes

  • 1 8-oz. loaf French bread, sliced (I found a 16 oz loaf at Trader Joe’s, it’s just a half
  • 8 large eggs
  • 2 cups whole milk
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cans (15-oz.) sliced peaches packed in juice (not in syrup!), drained
  • 1/2 cup dark brown sugar (I think I used more like 3/4 cup, though)
  • plenty of cinnamon for sprinkling
  • 1/2 cup heavy cream
  1. There are two different approaches to arranging this recipe.  If you use a 9×13 glass baking dish, you’ll be overlapping your bread slices, which is what the original recipe calls for, which I imagine will give an over all more custardy-creamy texture.  I was at a friend’s house and didn’t have a dish like this available so I just found whatever oven-safe dishes I could scrounge up and laid the bread out flat in each dish (as in the photo).  I suspect this is how we got such a great crunch on the edges.  You can use whatever technique will give you your desired results (or just what will fit your dishes!).
  2. In a large bowl, whisk together eggs, milk, sugar and vanilla until well combined and pour the mixture evenly over the bread slices, then sprinkle the slices with cinnamon.
  3. Drain the cans of peaches and arrange peach slices on top of the bread, then sprinkle another round of cinnamon on top.
  4. Cover the dishes with saran wrap or tin foil and refrigerate overnight, for at least 8 hours (this allows the bread to soak up all the egg mixture).
  5. The next morning, preheat the oven to 350 degrees and pull the dishes out of the fridge and let them sit on the counter for 30 minutes (don’t worry, you have stuff to do while it warms up).
  6. Pour the 1/2 cup of heavy cream into a small saucepan and bring to a boil.  Let it boil for 10 minutes until it is reduced to half.  I was worried that it wasn’t going to be enough cream, but you really just want enough to drizzle over the peaches, so it was just the right amount.
  7. Sprinkle the brown sugar over the top of the peaches and drizzle the cream over the peaches.
  8. Let the dishes bake for about 50 minutes.  I kept checking mine and probably let it go an extra 10-15 minutes so that it was extra crunchy and golden brown along the edges.
  9. Let it sit for 10 minutes before serving and enjoy!  Like I mentioned before, it doesn’t even need syrup for it’s just the right amount of sweetness already.  My dear friend Anna made some eggs to go with it and served some extra fruit on the side and it was the perfect breakfast.

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