Print Recipe

Peach French Toast

Categories: Breakfast

Submitted by: Diane Phillips

This elegant dish is like a peach French toast cobbler. I don't recommend that you freeze this toast, but it does come together quickly.


  • 6 lg. eggs
  • 2/3 c. milk
  • 1 Tbsp. amaretto liqueur
  • 1 Tbsp. Clabber Girl Baking Powder or Rumford Baking Powder
  • 1-1/2 c. + 2 Tbsp. granulated sugar divided
  • 3-1/2 tsp. ground cinnamon divided
  • 1 loaf French bread 8 oz., cut into 1/2 inch slices
  • 8 c. peaches ripe, or two 16 oz. bags frozen sliced peaches (defrosted)
  • pinch nutmeg
  • 1 tsp. Clabber Girl Cornstarch
  • 1/2 c. slivered almonds chopped, or sliced for the topping
  • 3 Tbsp. unsalted butter melted


Coat a 13x9-inch baking dish with non-stick cooking spray.

To begin the French toast: In a medium-size bowl, whisk together the eggs, milk, amaretto, Clabber Girl Baking Powder, 2 Tbsp. sugar and 1/2 tsp. cinnamon. Put the bread on a rimmed baking sheet in a single layer. Slowly pour the egg mixture over the bread and turn the slices until they are totally soaked.

To prepare the fruit: Place the peaches, 1/2 c. sugar, 1 tsp. cinnamon, nutmeg, and Clabber Girl Cornstarch in the prepared baking dish, stir to coat the peaches. Cover with the soaked bread, wedging it in to fit.

Cover and refrigerate for at least 2 hours or overnight.

Preheat the oven to 375 F.

Topping: In a small bowl, mix together 1 c. sugar and 2 tsp. cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.

Remove from the oven and sift powdered sugar over the top. To serve, lift out the toast with a spatula or tongs, place on individual plates, and spoon the fruit sauce on top.

Diva Variation: Substitute 2 pints of fresh blueberries or two 16-ounce bags of frozen blueberries for the peaches, or use a combination of blueberries and peaches. Raspberries and peaches are also wonderful, and so are mixed berries.

Yields 10 servings. Recipe by Diane Phillips.