Recipe by SUDEMERS
"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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packed brown sugar
1 (29 ounce) can
sliced peaches, drained
12 (3/4 inch thick) slices
day-old French bread
ground cinnamon, or to taste
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.
I was hoping this would be good, but I just did not care for it.
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.
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! :)
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.
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.
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!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Peach French Toast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 135
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