Recipe
Sweet Southern Peach French Toast Recipe
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Grizzlybear / All my dishes 2 years, 1 month ago
This is a great way to start the morning when you have a family get together or just have some friends over for breakfast...........enjoy
Prep:20m Cook:40m Servings:1214
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 Grizzlybear |
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Fans
Ingredients
- Ingredients:
- 1 cup brown sugar
- 1/2 cup butter
- 3 Tablespoons peach juice
- One 29-ounce can sliced peaches
- 6 eggs
- 1 1/2 cups milk
- 1 Tablespoon vanilla
- 1 loaf French bread, sliced
- Topping:
- 1 cup brown sugar
- 1/3 cup butter
- 3 Tablespoons peach juice or maple sugar
Directions
- Drain peaches and reserve syrup; set aside. In a saucepan, heat brown sugar and butter on medium-low heat until the butter is melted. Add juice and continue cooking until sauce becomes thick and foamy; pour into a 13 x 9 x 2 inch pan. Place peaches on top of cooled sauce and cover with slices of bread placed close together. Blend together eggs, milk and vanilla until well mixed. Pour over bread. Combine topping ingredients and place over ingredients in pan. Cover pan and refrigerate overnight.
- To bake, place in a 350 degree oven for 40 minutes. Loosely cover with foil for the last 10 to 15 minutes if mixture is browning too quickly. Serve with warmed reserved peach syrup.
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Average score: 4.3 / 5
No. of ratings: 6
No. of ratings: 6
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organicmama 2 years, 1 month ago said:
This sounds peachy and good. Thanks.
grizzlybear 2 years, 1 month ago said:
Your welcome hope you enjoy
alaskacookin 2 years, 1 month ago said:
I gotta make this - wish I had it ready today, its a perfect crisp morning to whip this out!
alaskacookin 2 years ago said:
Not ONLY does it sound good! I made it this morning it WAS awesome! great post!
beethovens5th 1 year, 11 months ago said:
Great post!
persephone 1 month, 2 weeks ago said:
I did this recipe exactly. The inside of the french toast was mushy. Like it hadn't been cooked. Could this have been fixed had I taken it out of the fridge and brought to room temperature? How much longer would I have had to cook it for it to have been done? Is it supposed to be mushy in the inside like that?
I liked the topping. That was very nice. I was afraid that I was going to have the bread surrounded with this eggy/custurdy stuff surrounding it but that didn't happen. I was also afraid that I was going to be scraping the bottom of the pan with carmalized brown sugar for the rest of my natural life. That didn't happen, which was wonderful.