Print Options

Back to Peach-Stuffed French Toast >

Include these items:

Select reviews >

Taste of Home Logo

Peach-Stuffed French Toast

 Peach-Stuffed French Toast
With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches-and for busy hostesses with a hungry crowd to feed! Thanks to Julie Robinson in Little Chute, Wisconsin for sharing this stand-out dish.
10 ServingsPrep: 25 min. + chilling Bake: 25 min.

Ingredients

  • 1 loaf (1 pound) French bread, cut into 20 slices
  • 1 can (15 ounces) sliced peaches in extra-light syrup, drained and chopped
  • 1/4 cup chopped pecans
  • 4 eggs
  • 4 egg whites
  • 1-1/2 cups fat-free milk
  • 3 tablespoons sugar
  • 1-1/4 teaspoons ground cinnamon, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • Reduced-calorie pancake syrup, optional

Directions

  • Arrange half of the bread in a 13-in. x 9-in. baking dish coated with
  • cooking spray. Top with peaches, pecans and remaining bread.
  • In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon
  • cinnamon and vanilla; pour over bread. Cover and refrigerate for 8
  • hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 400° for 20 minutes.
  • In a small bowl, combine the flour, brown sugar and remaining

2 of 2

Peach-Stuffed French Toast (continued)

Directions (continued)

  • cinnamon; cut in butter until crumbly. Sprinkle over French toast.
  • Bake 5-10 minutes longer or until a knife inserted near the center
  • comes out clean. Serve with syrup if desired. Yield: 10 servings.
Nutritional Facts: 1 piece equals 267 calories, 8 g fat (3 g saturated fat), 92 mg cholesterol, 368 mg sodium, 39 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.