Back to Peach-Blueberry French Toast

Print Options


Card Sizes

Peach-Blueberry French Toast Recipe

Peach-Blueberry French Toast Recipe

Our most-requested dish, this golden brown custard is stuffed with fresh peaches and blueberries. The toast has a crunchy outer crust and soft custard center. My own caramel sauce provides a sinful start to the day.
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + standing YIELD:10 servings


  • 3 tablespoons butter, melted
  • 1 loaf (1 pound) French bread, cut into 20 slices
  • 3-1/2 cups sliced peeled fresh or frozen peaches
  • 1/2 cup fresh or frozen blueberries
  • 6 eggs
  • 2-1/2 cups 2% milk
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 3 tablespoons corn syrup
  • 3 tablespoons heavy whipping cream


  • 1. Pour butter into a greased 13-in. x 9-in. baking dish. Top with half of the bread slices. Layer with 2-1/2 cups peaches, 1/4 cup blueberries and remaining bread.
  • 2. In a large bowl, whisk the eggs, milk, brown sugar, vanilla, nutmeg and salt; pour over bread. Arrange the remaining peaches and blueberries over top; cover and refrigerate for 2 hours or overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Place brown sugar and butter in a small microwave-safe bowl. Microwave on high for 1 to 1-1/2 minutes or until sugar is dissolved, stirring once. Add corn syrup and cream; cook 1 minute longer or until bubbly, stirring once.
  • 4. Drizzle 1/2 cup caramel over top. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel. Yield: 10 servings.

Nutritional Facts

1 piece equals 480 calories, 19 g fat (11 g saturated fat), 171 mg cholesterol, 502 mg sodium, 67 g carbohydrate, 2 g fiber, 12 g protein.