Peach French Toast
Get your day off to a sweet start with this rich twist on a breakfast staple.
As Served By: Lake Guntersville Bed and Breakfast, Guntersville | Yield: 6 to 8 servings
- 1 can sliced peaches
- 1 cup brown sugar
- 1/2 cup butter
- 2 tablespoon water
- 1 loaf French bread, cut into 6 to 8 slices
- 5 eggs
- 1 and 1/2 cups milk
- 1 tablespoon vanilla
- Whipped topping (can or tub)
- Blueberries or other fruit for garnish
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon nutmeg
Drain peaches and reserve syrup. Set aside. In a saucepan, heat sugar and butter on medium low heat until butter is melted. Add water and continue cooking until sauce becomes thick and foamy. Place peaches on top of cooled sauce and cover slices of bread placed close together in 9 x 13 baking dish. Blend together eggs, milk and vanilla until well mixed. Pour over bread, 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, and top with whipped cream and optional fruit for garnish. Sprinkle with cinnamon and nutmeg.
This recipe was provided to The Year of Alabama Food by the professional chef or restaurant identified above. The Year of Alabama Food staff has not tested this recipe and cannot make any representation as to the results.