Warm Peach French Toast Bake Recipes

GRANDMA'S PEACH FRENCH TOAST

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.

PEACH FRENCH TOAST

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.

PEACHES & CREAM FRENCH TOAST

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13x9-in. baking dish., Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

BAKED PEACH FRENCH TOAST

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.

WARM PEACH FRENCH TOAST BAKE

Steps:

• Coat a 9- x 13-inch baking pan with cooking spray. Cut the baguette into half-inch-thick slices and arrange them in a single layer in the pan.
• In a medium bowl, whisk together the whole eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. Scatter the peach slices evenly over the bread. Sprinkle with the brown sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees. Uncover and bake until slightly puffed and the bread is golden brown, about 40 minutes. If desired, top with yogurt and drizzle with maple syrup.

FRENCH TOAST WITH WARM PEACH COMPOTE

Steps:

• Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.
• Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 5 minutes.
• Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining 1 1/2 tablespoons butter and 4 bread slices. Serve with peach compote and maple syrup.

FRENCH TOAST

Steps:

• In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
• Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
• Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
• Enjoy hot, with more butter spread over the slices and with your favorite toppings.

MAKE-AHEAD FRENCH TOAST BAKE

Steps:

• Spread bread cubes evenly in a greased 9x13-inch pan.
• Mix eggs, milk, sugar, cream, and vanilla together in a bowl. Pour evenly over the bread and and refrigerate, 8 hours to overnight.
• Mix flour, brown sugar, cinnamon, and salt for topping together in a medium bowl. Add butter and cut in with a pastry blender until mixture is crumbly. Refrigerate, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle topping over bread-egg mixture and bake in the preheated oven until golden brown and to desired consistency, 45 minutes to 1 hour.