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Wake up your sleepyheads with the wonderfully warm aroma of peaches and brown sugar in this delectable breakfast bake. Susan Westerfield - Albuquerque, NM
Nutritional Facts 1 piece equals 470 calories, 23 g fat (13 g saturated fat), 267 mg cholesterol, 453 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Peaches & Cream French Toast in Simple & Delicious November/December 2009, p14
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Reviewed on Aug. 03, 2012 by Selestrail
Used maple syrup instead of corn and added allspice to egg mixture. Dusted the top with cinnamon and brown sugar! Delish!
Reviewed on Apr. 13, 2012 by Winn family
Hubby and I and half the kids loved it. The other half of the kids liked the flavor, but as stated in several reviews, did not like the chunks of cream cheese. As for it not having enough flavor or sweetness, though I added some cinnamon, remembering that it is supposed to be breakfast and not dessert, I thought the flavor was fabulous. Next time I will either blend the cream cheese with some peach juice and spread it more evenly or just blend it with the eggs. I will also use peach juice instead of corn syrup for the syrup layer --wish I had thought of that while I was putting it together. We can't wait to use this recipe the next time we go with friends to a cabin getaway!
Reviewed on Jan. 05, 2012 by jennbedient
My family loves this, even the pickiest eater. I use Harvest Spice peaches instead of regular sliced peaches and I don't refrigerate over night- no soggy bread as others have complained about.
Reviewed on Dec. 18, 2011 by jeanettesbarnes
Very dissapointed- Soggy bread, and clumps of cream cheese. Just blah. I added brown sugar and cinnamon to the top as suggested by others reviews. Just wasn't as delicious as expected.
Reviewed on Apr. 25, 2011 by Annie1227
I also don't understand why the recipe says to drain the peaches and use corn syrup. The juice in the peaches is usually thick (even the light ones) and it definitely has more flavor and just as much sweetness than corn syrup. Whenever I try recipes that call for draining the juice from fruit, but then call for extra water or other similar substances (ie corn syrup) I like to use the juice instead of just wasting it. It also saves on one less item i need to purchase if I don't have the one on hand (ie corn syrup).
The only reason I said I would make this again after I rated it one star is because I would like to try and see if I can improve it the second time around.... I made this for a treat for Easter morning for the group home I work at since most ladies are on a diet, I thought a splurge in calories would be a nice treat for breakfast and this sounded so good. I followed the directions exactly, but it was bland! It really didn't have much flavor like I thought it would and I was really disappointed that the cream cheese was still in chunks and not melted more thoroughly after an hour in the oven. I wish I had read and followed some of the advice others had made about pumpkin pie spice or sprinkling a little brown sugar and cinnamon over the top. I think next time I will put peaches in the center layer and blend the cream cheese into a smooth spreadable layer in the hopes it will melt better. I think I will also blend some peaches & peach juice up in the egg mixture too and hope that will give a better flavor through out the whole dish. Here's hoping for a better second time around!
Reviewed on Apr. 24, 2011 by JEM64
I used peaches in syrup and saved 1/2 cup of the syrup to substitute for part of the milk in the egg mix. Very good! Imparted a bit of peachy flavor in the bread.
Reviewed on Apr. 23, 2011 by ktdobson27
loved it! so easy and good!
Reviewed on Apr. 18, 2011 by sekehm
Recently made this this for a church Fellowship Guild meeting and was asked to make it again for the Easter Sunday Breakfast. It was enjoyed and savored by all.
Recently made this this for a church Fellowship Guild meeting and was asked to make it again for the Easter Sunday Breakfast. It was enjoyed and savored by all
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