Peachy-Keen French Toast

Another way to present french toast. This time, of course, with fresh peaches when they are ready this summer and with this recipe, you will be ready to go ahead.


  • 6 peaches, peeled and sliced into wedges
  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 2 tbsp. water
  • 1 loaf French bread (12-14 slices)
  • 5 eggs
  • 1 cup milk plus 1/2 cup cream
  • 1 tsp. pure vanilla

Heat sugar and butter on medium-low until dissolved;  add the water and continue cooking until this becomes thick and foaming.  Pour  into a prepared 13 x 9 inch baking dish and cool for 10 minutes or so.

Place the peaches on the cooled caramel sauce and cover with bread, making sure to fit the pan.

In a blender, add eggs, milk and vanilla until mixed,  Pour over the bread, cover and refrigerate overnight.

Remove from the fridge at least 3/4 hour before baking. Bake in a 350 degree oven for 40 minutes.  If this browns too fast, loosely cover with foil for the last 10-15 minutes.  Serve this warm with warmed peach syrup. Homemade, of course.

Nothing can be better than sun-kissed peaches just picked off the tree…mmmm




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