For so many of us, French toast has always made for a breakfast that’s a little more special than usual. Well, this version is definitely very special! You’ll need to get up early, or eat late, as it’s baked instead of fried like ordinary French toast — but it’s worth waiting for. Brown sugar, cinnamon, and peaches (you can use fresh or canned) combine with bread and eggs for a treat that’s like a flavorful bread pudding. This recipe comes from the Lake House at Ferry Point in Sanbornton, New Hampshire, known for its exceptional breakfasts.
Eat more peaches at breakfast with this Fresh Peach Scone recipe.
- 1 cup packed brown sugar
- 1/2 cup butter
- 2 Tsp water
- sliced peaches (fresh or canned)
- sliced bread (enough to cover 9×13 baking dish)
- 6 eggs
- 1-3/4 cups whole milk
- 1 Tbs vanilla extract
- 1 tsp ground cinnamon, or to taste
- fresh raspberries
- Raspberry coulis
- In a saucepan, melt butter and add water. When melted, add brown sugar and bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
- Pour the brown sugar mixture into a 9×13 baking dish and spread to cover bottom of dish completely.
- Place peaches in layer over brown sugar and cover completely with sliced bread. In a medium bowl, whisk together milk, eggs, vanilla, and cinnamon. Pour mixture over bread.
- Bake at 350 degrees for 30 to 35 minutes, or until bread is golden brown. Carefully cut and lift out pieces, flipping them over so that peaches are face up.
- Drizzle raspberry coulis over french toast and place fresh raspberries on top.