Just Peachy French Toast Food

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.

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.

CROCKPOT PEACHY FRENCH TOAST

Steps:

• 1. Tear bread into large pieces and put in a bowl and set aside
• 2. Puree the peaches and add eggs sugar vanilla and milk and set aside.
• 3. Mix together the oatmeal brown sugar and cinnamon with the butter till crumbly.
• 4. In a greased with butter crockpot layer 1/3 of the bread in buttered crockpot. Pour 1/3 of the egg mixture over the bread covering it, then layer 1/3 of the oatmeal mixture. Repeat two more times.
• 5. Put the crockpot on low and go to bed. Wake up and smell the cinnamon. Do not let this cook longer than 7-8 hours. Take crockpot out of the heat and let set for about 20 minutes while you make coffee and set the table.

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.

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.

JUST PEACHY FRENCH TOAST

Steps:

• In a small bowl, combine egg white, milk, and vanilla.
• Mix well with a fork or wire whisk.
• Pour into a shallow pan.
• Make 2 sandwiches from the bread and jam, putting 2 tsp of jam inside each sandwich.
• Dip sandwiches in milk mixture, coating both sides.
• Melt 1 tsp of the margarine in a preheated nonstick skillet or griddle over medium heat.
• Place sandwiches in skillet and brown lightly.
• Turn, add remaining margarine, and brown the other sides.
• Serve hot.

GEORGIA PEACH FRENCH TOAST

Steps:

• For the filling: In a saucepan set over low heat, add the peaches, sugar, cinnamon and ginger. Stir until the peaches are evenly coated, and then simmer until the peaches are tender and the syrup thickens, 15 to 20 minutes. Place the peach mixture in a blender and pulse until thick and chunky.
• For the French toast: In a large, shallow bowl, add the milk, cinnamon, vanilla and eggs, and whisk together. Dip the bread in the batter and to soak up the liquid.
• Heat a griddle over medium-high heat, then add some butter. Place the soaked bread on the griddle and cover with large metal bowl to keep the heat in. Cook until golden brown on both sides, 2 to 3 minutes per side.
• Layer one slice of French toast, a spoonful of the peach filling and a second slice of French toast on four serving plates. Top each plate with confectioner's sugar, whipped cream and some Candied Pecans.
• Preheat the oven to 350 degrees F.
• In a saucepan set over medium heat, add the brown sugar, granulated sugar, cinnamon and 2 tablespoons water. Mix to combine and cook until the mixture begins to bubble, 3 to 5 minutes.
• Place the toasted pecans on a sheet tray and pour the hot mixture over the top and toss until the pecans are evenly coated. Place in the oven for 6 to 8 minutes. Cool the pecans to handle. Crumble the candied pecans and toast 2 more minutes. Yield: 1 cup

MARTHA'S PERFECT FRENCH TOAST

Steps:

• Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer.
• Pour egg mixture over bread; soak 10 minutes.
• Turn slices over (Carefully) and soak 5-10minutes more, until soaked through.
• Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
• Heat canola oil (with some butter if so wish) in a skillet over medium heat.
• Fry half the bread slices until golden brown, around 3 minutes per side.
• Transfer to wire rack; place in oven while cooking remaining bread.
• Wipe skillet and repeat with fresh oil/butter and bread.
• Keep in oven until ready to serve.
• Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).

PEACH-STUFFED FRENCH TOAST

Steps:

• Arrange half of the bread in a 13x9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread., In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes. , In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.

FRESH PEACH FRENCH TOAST COBBLER

Steps:

• Slice bread into 8 slices (approx. 3/4 to 1 inch thick) and arrange in a shallow baking pan.
• In a bowl whisk together eggs, milk, baking powder and vanilla.
• Pour mixture over bread, turn slices to coat evenly, then cover with plastic wrap and let stand 2 hours at room temperature or refrigerate overnight.
• Preheat oven to 450 degrees.
• Grease a 9x13 inch baking pan.
• Mix sugar, cinnamon and cornstarch in a bowl and then fold in peaches, coating well.
• **Ifusing frozen peaches that are sweetened you might want to add less sugar** Spread peach mixture in the greased baking pan and cover with the egg-soaked bread slices, wetter side up, wedging the bread in tightly.
• Brush the top of the bread slices with melted butter.
• Bake 20-25 minutes or'til toast looks golden and the peaches buble around the edges of the pan.
• Place toast on plates and spoon the peach sauce over the top and sprinkle with powdered sugar.

PEACHY FRENCH TOAST WITH PEACH BUTTER

Steps:

• Peachy French Toast.
• Make peach butter -- see instructions below.
• Slice freshly baked sweet French bread into 1/2" slices, approximately 18 pieces. Place single layers of bread in two 13 x 9 x 2 pans.
• In a bowl, beat 9 eggs and 9 tablespoons peach preserves with electric mixer to blend. Beat in half & half. Stir in 1 teaspoons vanilla until well mixed. Pour egg mixture over bread. Cover & refrigerate overnight or until liquid is absorbed.
• At serving time, melt 2 tablespoons butter in a large skillet or electric griddle. Add 2 or 3 bread slices & cook over medium-high heat until brown, turning once. Remove from skillet & keep warm. Repeat with remaining bread slices.
• To serve, top each slice of french toast with peach butter & fresh peaches. Sprinkle with powdered sugar and sliced almonds. Drizzle with maple syrup. (Thawed frozen peaches can be used in place of fresh peaches if not available. Also, peaches can be served on the side vs. on top of french toast, if preferred.).
• Peach Butter.
• In a small bowl, beat one cup peach preserves & 3/4 cup softened butter with electric mixer on high speed until fluffy. Set aside in refrigerator.

BAKED PEACH FRENCH TOAST

Steps:

• Preheat oven to 400 degrees.
• Spread cream cheese over both sides of bread slices.
• Place bread in 13X9 inch baking pan.
• Prick bread slices several times.
• Top with peach slices.
• Sprinkle nuts over peaches
• In large bowl, whisk eggs, milk, syrup, butter, sugar, cinnamon and vanilla.
• Pour mixture over bread.
• Bake 20-30 minutes or until set in center.