Recipe Details


Peach French Toast


Bake time
Prep time
Total time
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, baking powder, sugar and 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, put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared baking dish, stir to coat the peaches, and 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. To make the topping, in a small bowl, mix together the sugar and 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.


1. 6 large eggs
2. 2/3 cup milk
3. 1 tbsp amaretto liqueur
4. 1 tbsp Clabber Girl or Rumford Baking Powder
5. 2 tbsp granulated sugar
6. 1/2 tsp ground cinnamon
7. 8 oz loaf French bread, cut into 1/2-inch slices
8. 8 cups sliced ripe peaches, or two 16-ounce bags frozen sliced peaches, defrosted
9. 1/2 cup granulated sugar
10. 1 tsp ground cinnamon
11. Pinch of ground nutmeg
12. 1 tsp Clabber Girl Corn Starch
13. 1 cup granulated sugar
14. 2 tsp ground cinnamon
15. 1/2 cup slivered or sliced almonds
16. 3 tbsp unsalted butter, melted
17. powdered sugar

Recipe Pictures