Best 6 Georgia Peach French Toast Recipes

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.

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 BAKE

Steps:

• Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

FRESH GEORGIA PEACH COCKTAIL

Steps:

• Combine the vodka, peach liqueur, peaches, and ice in a blender.
• Blend until smooth.
• Add the raspberries and blend briefly, until berries are broken but not completely blended in to the drink.
• Pour into two balloon glasses and garnish with fresh mint.

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.

GEORGIA FRENCH TOAST

Steps:

• In a saucepan, bring brown sugar, butter and water to a boil.
• Reduce heat; simmer for 10 minutes, stirring frequently.
• Pour into a greased 13-in.
• *9-in.
• *2-in.
• baking dish; top with peahes.
• Arange bread over peaches.
• In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Sprinkle with cinnamon.
• Cover and bake at 350 degrees for 20 minutes.
• Uncover; bake 25-30 minutes longer or until the bread is golden brown.
• Serve with a spoon.
• (pairs great with sausage).