Overnight Peaches and Cream French Toast


I had to get one more idea in there for you for Mother’s Day breakfast.  This recipe is one that I adapted from a recipe recently presented on Good Things Utah by Tami Vincent from Kneaders.  The tang from the sourdough bread along with the sweet peaches, syrup, and cream went well together.  I got a nice loaf of sourdough at my local Fresh Market to make this.  I loved it and no one complained while they were eating it!

Here are a few other french toast recipes that would be great for Mother’s Day breakfast!

Pain Perdu (aka french toast)

Pecan Cream Cheese Stuffed French Toast with Almond Citrus Syrup

Strawberry Stuffed French Toast


Overnight Peaches and Cream French Toast

  • 1 cup brown sugar
  • ½ cup butter
  • 2 T. water
  • 1 (29 oz) can sliced peaches, drained
  • 5-6 (1 inch thick) slices good sourdough bread
  • 5 eggs
  • ¾ cup heavy cream
  • 1 T. vanilla
  • cinnamon

Topping:

  • 1 cup whipping cream
  • dash of vanilla
  • 1/4 cup powdered sugar
  • cinnamon
  1. In a saucepan, stir together brown sugar, butter and water. Bring to a boil.  Reduce heat to low and simmer for 10 minutes, stirring frequently.
  2. Pour brown sugar mixture into a 9 by 13 baking dish, covering the bottom evenly. Layer the peaches over the brown sugar mixture.
  3. In a separate bowl whisk together eggs, heavy cream and vanilla.
  4. Dip  the bread slices in the egg mixture to coat evenly. Lay bread slices over peaches.  Depending on the size of the bread will depend on how many slices you can fit in the pan.  I got 5.  Pour the left over egg mixture over each slice.  You don’t have to use all the mixture if you don’t need it.
  5. Sprinkle bread slices with cinnamon over the top.  Cover and refrigerate for 8 hours or overnight.
  6. Preheat oven to 350F. Remove the dish from the refrigerator about 30 minutes before baking. Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.
  7. For the topping whip together the cream, vanilla, and sugar until soft peaks form.
  8. To serve, remove bread slice from pan turning so bottom side is now up.  Top with peach slices from bottom of pan and drizzle with syrupy sauce left in the pan.  Top each serving with a dollop of cream and a sprinkling of cinnamon.
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12 comments on “Overnight Peaches and Cream French Toast

  • Just posted some strata recipes and was lurking around for other “overnight” ideas. This looks great. Will definitely give it a shot.

  • I made this french toast for Mother’s Day! It was fantastic!! I love your blog! Keep up the great job! This is my new “favorite” place for recipes!!

  • This looks really wonderful…and perfect for Mother’s Day — if I only I get someone to make it for me 🙂

  • Great post, its nice to find a read where the writer not only knows what their talking about but does it as a well as you have here 🙂

  • I always use sourdough bread for my french toast. My family thinks it is the best!

  • Hello Laura…first time on your blog.
    Your french toast got my attention…because, it just happens to be one of my favourite breakfasts.
    One of these coming weekends…I’ll certainly give it a try…well maybe I’ll omit the whipped cream ;o)
    I do bake a little too much…hence I have to be moderate everywhere.
    Thanks for sharing and flavourful wishes, Claudia

  • Sounds yummy!

  • OMG…I want that right now! I could only hope to have that Sunday morning for breakfast!

  • this looks SO good! Wish I could get my husband to make it for me for mother’s day!

  • Looks yummy! By the way “Happy Mothers Day” Laura!

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