Best 5 Oven Baked French Toast With Peaches Recipes

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.

OVEN-BAKED FRENCH TOAST WITH PEACHES

Steps:

• Preheat oven to 200C (fan forced).
• Line a baking tray with baking paper.
• Cut each slice of raisin bread in half to form 2 triangles out of each slice.
• Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish.
• Dip each piece of bread into the egg mixture, allowing any excess to drip off.
• Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown.
• Divide the toast between two plates.
• Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds.
• Serve straight away.
• TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden.
• ALTERNATIVE 1 - sourdough bread for the raisin bread.
• ALTERNATIVE 2 - use canned apricots instead of the peaches.
• ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.

PEACHES AND CREAM FRENCH TOAST BAKE

Steps:

• Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
• Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
• Bake in the preheated oven until edges are golden, about 45 minutes.

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.

BAKED PEACH FRENCH TOAST

Steps:

• Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
• Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
• Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
• Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
• After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.