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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! —Julie Robinson, Little Chute, Wisconsin
  • Total Time
    Prep: 25 min. + chilling Bake: 25 min.
  • Makes
    10 servings


  • 1 loaf (1 pound) French bread, cut into 20 slices
  • 1 can (15 ounces) sliced peaches in juice, drained and chopped
  • 1/4 cup chopped pecans
  • 4 large eggs
  • 4 large 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 all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • Maple syrup, optional


  • Arrange half of the bread in a 13x9-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 cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with syrup if desired.
Nutrition Facts
1 piece: 267 calories, 8g fat (3g saturated fat), 92mg cholesterol, 368mg sodium, 39g carbohydrate (13g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

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Average Rating:
  • 11sperling
    Aug 19, 2012

    No comment left

  • happyartist
    Jan 16, 2011

    Me, my husband and 2 teens LOVED this recipe. Not too sweet, just right. Didn't even need the syrup. This will become a stable in our house.

  • EastsideMom
    Apr 13, 2009

    This recipe wasn't a hit with my family. The french toast didn't taste very peachy, nor did it have a lot of flavor.