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Peach-Blueberry French Toast

 Peach-Blueberry French Toast
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.
10 ServingsPrep: 30 min. + chilling Bake: 35 min. + standing

Ingredients

  • 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 Eggland's Best 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
  • CARAMEL:
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 3 tablespoons corn syrup
  • 3 tablespoons heavy whipping cream

Directions

  • 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.
  • 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.

2 of 2

Peach-Blueberry French Toast (continued)

Directions (continued)

  • 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.
  • 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.