Baked Peach French Toast

The peaches this year are spectacular! Every time I go to the Dallas Farmers market I come home with more, and have more reasons to try out some new recipes using them.

Jami Fleming of Jami's Handmade Pies had buttermilk bread at the market the other day. This dense, slightly sweet bread was perfect with the peaches.

This is prepared the night before and baked that morning. Fresh peaches are best with this, but if not available you can use 3 cups of frozen peaches.


5 fresh peaches, peeled and sliced
7 eggs
1 loaf challah or a denser bread, sliced
1 3/4 cups milk
1 teaspoon vanilla extract
1/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
2 teaspoons butter, melted


Brush the inside of a 13 x 9 baking dish with the melted butter, put the rest aside.
Put a layer of bread on the bottom of the pan, then a layer of peaches, then another layer of bread topped by a final layer of peaches.

Whisk together the  white sugar, eggs, milk and vanilla, then pour over bread and peaches.

Sprinkle top with the brown sugar and cinnamon, wrap and refrigerate overnight or at least 6 hours.

Place in an oven preheated to 350 degrees, and bake for 50 minutes or until top is golden brown. Remove from oven and brush top with remaining butter.

Let cool slightly then serve with maple syrup.