Grandma's Peach French Toast Recipe -
Grandma's Peach French Toast Recipe
  • READY IN ABOUT 10 hrs

Grandma's Peach French Toast

Recipe by  

"My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    9 hrs
  • COOK

    45 mins

    9 hrs 45 mins


  1. 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.
  2. 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.
  3. 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).
  4. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2005

This recipe was delicious. I changed a few things though. Instead of day old french bread I used fresh Chala bread. I added blueberries and only left it in the fridge for 2 hours. The end result was fantastic. I will definetly be making it again.

Most Helpful Critical Review
Jan 24, 2011

I was hoping this would be good, but I just did not care for it.

Sep 25, 2005

I was very pleased with how this turned out. Like others have suggested I used 6 eggs and 1 and 1/2 cups of milk, and dredged the bread in the liquid before pouring the rest over. Because it is apple season, I used some Granny Smith apples in place of the peaches and it was DELICIOUS! The only reason I gave this 4 stars instead of 5 is because it was VERY sweet and some may not care for that. You definitely do not need syrup. I think using the day-old bread is key to avoid the sogginess others have mentioned.

Aug 28, 2005

This was fantastic! I also added the extra milk and egg-and found it was plenty moist. I used fresh peaches instead of the canned and took a tip from the barefoot contessa and used challah bread, with pecans on the top. I served it with a bit of maple syrup drizzled on the top. EVERYONE at my baby shower asked for the recipe! :)

May 22, 2006

WOW! This is hands-down excellent. I made this for a Mother's Day breakfast -it was a huge hit! I was a bit leery of the canned peaches, but one taste of the final product and those concerns evaporated. I soaked both sides of the bread prior to placing on top of peaches. Another minor alteration to the basic recipe that I made (because so many reviewers mentioned how sweet this dish is) was after draining I quickly ran water over the peaches to remove any excess syrup. I don't know if that actually altered the flavor (since this is the first, and only, time I've made this recipe) but it was plenty sweet and simply couldn't have been better. Even my husband, who is pretty stingy on the compliments, raved. Put this one in your recipe box. Oh so yummy.

Apr 29, 2011

One of my sisters sent this recipe to me about a year ago. I've made it many times since. If could give this 10 stars I would. Don't let the overnight stay in the fridge scare you, I've done it both ways, the night before and morning of and they are both fantastic. One time I even forgot the peaches and it was STILL Great! I used a French baguette and slice it about 1/2 to 3/4 inch thick, and because we like it "eggier" I use 7 eggs (have even used egg substitute with success) and a dash more vanilla and a dash or two more of cinnamon. This is a great dish for overnight company, holiday brunches, and it's even been requested for dinner! Today I made it and I had some peach brandy on hand and added about 3 tablespoons to the sugar & butter mixture while it was cooking. To DIE FOR. Thanks for this new family favorite! I made it again for a brunch at work today and everyone RAVED and wanted the recipe. I don't understand the reviews saying to add milk, I don't add ANY milk, it's not in the original recipe, I just add an extra egg or two and it's perfect. Milk will make it soggy.

Aug 14, 2005

This was very good and well-received. The peaches were good, but I think next time I will try it without. A NOTE: Be sure to add the milk (I doubled the recipe and used 2 1/2 cups), otherwise the bread will be waaaay too dry!

Dec 25, 2005

Delicious! I used 6 eggs and 1 1/2 c. milk as suggested. I bought the bread the same day so I dried it a bit in the oven. I also used frozen peaches and a bit of nutmeg and cinnamon mixed into the egg mixture. Finished it on convection to get a crispy brown top. Yummy


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 51.3 g
  • 17%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 276 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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