Peach Blueberry French Toast Recipes

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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. -Judy Reagan, Hannibal, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 15



Peach-Blueberry French Toast image

Steps:

  • Pour butter into a greased 13x9-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., 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 in the center comes out clean. Let stand for 10 minutes before serving; drizzle with remaining caramel.

Nutrition Facts : Calories 480 calories, Fat 19g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 502mg sodium, Carbohydrate 67g carbohydrate (38g sugars, Fiber 2g fiber), Protein 12g protein.

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
CARAMEL:
1/2 cup packed brown sugar
1/2 cup butter, cubed
3 tablespoons corn syrup
3 tablespoons heavy whipping cream

PEACH FRENCH TOAST BAKE

Provided by Ellie Krieger

Time 8h55m

Yield 6 servings

Number Of Ingredients 10



Peach French Toast Bake image

Steps:

  • Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Nutrition Facts : Calories 267 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 144 milligrams, Sodium 288 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 13 grams

Nonstick cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon

LEMON BLUEBERRY FRENCH TOAST BAKE

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h15m

Yield 6 to 8 servings

Number Of Ingredients 12



Lemon Blueberry French Toast Bake image

Steps:

  • Grease an 8-inch square baking dish with butter.
  • Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
  • Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
  • In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
  • Preheat the oven to 400 degrees F.
  • Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
  • Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
3/4 cup maple syrup, plus more for serving
2 teaspoons vanilla bean paste
One 12-ounce package Hawaiian slider rolls
1 tablespoon lemon zest
1 pint fresh blueberries
3/4 cup whole milk
1/2 cup heavy cream
1/2 cup sugar
3 large eggs
Kosher salt
4 pieces cooked bacon, finely chopped, for garnish

PEACH FRENCH TOAST

Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. -Geraldine Casey, Anderson, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9



Peach French Toast image

Steps:

  • In a small saucepan, bring the brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 13x9-in. baking dish; top with peaches. Arrange bread over peaches., In a large bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight., Preheat oven to 350°. Remove dish from the refrigerator 30 minutes before baking; sprinkle with cinnamon. Cover and bake 20 minutes. Uncover; bake until a knife inserted in the center of French toast comes out clean, 25-30 minutes longer. Serve with a spoon.

Nutrition Facts : Calories 547 calories, Fat 22g fat (12g saturated fat), Cholesterol 202mg cholesterol, Sodium 438mg sodium, Carbohydrate 75g carbohydrate (56g sugars, Fiber 2g fiber), Protein 10g protein.

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons water
1 can (29 ounces) sliced peaches, drained
12 slices day-old French bread (3/4 inch thick)
5 large eggs
1-1/2 cups whole milk
1 tablespoon vanilla extract
Ground cinnamon

GRANDMA'S PEACH FRENCH TOAST

My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.

Provided by SUDEMERS

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 9h45m

Yield 8

Number Of Ingredients 8



Grandma's Peach French Toast image

Steps:

  • In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
  • Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
  • Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 51.3 g, Cholesterol 146.8 mg, Fat 15 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 8.4 g, Sodium 275.9 mg, Sugar 38.1 g

1 cup packed brown sugar
½ cup butter
2 tablespoons water
1 (29 ounce) can sliced peaches, drained
12 (3/4 inch thick) slices day-old French bread
5 eggs
1 tablespoon vanilla extract
1 pinch ground cinnamon, or to taste

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST

An easy and tasty Sunday morning breakfast you make the night before! From the White Lace Inn, Sturgeon Bay, Door County, Wisconsin.

Provided by Julesong

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13



Blueberry Cream Cheese Stuffed Baked French Toast image

Steps:

  • Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
  • Sprinkle blueberries evenly over bread.
  • Microwave cream cheese in bowl for 2 minutes.
  • Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
  • Spread over blueberries.
  • Cut French bread into 10-1 inch thick slices, place over cream cheese.
  • Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
  • Cover and refrigerate overnight.
  • Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
  • Let set before slicing.
  • Sift powdered sugar over before serving.

Nutrition Facts : Calories 982.8, Fat 35.8, SaturatedFat 18.1, Cholesterol 299.6, Sodium 1054.8, Carbohydrate 138.3, Fiber 7.3, Sugar 48.6, Protein 30

1 loaf white bread, no crusts
1/2 loaf French bread
6 cups fresh blueberries or 6 cups frozen blueberries, rinsed
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
7 eggs
1 1/2 cups milk
1 1/2 cups half-and-half
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup powdered sugar

BLUEBERRY FRENCH TOAST

This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish.

Provided by Robin

Categories     Breakfast and Brunch     French Toast Recipes

Time 15h

Yield 12

Number Of Ingredients 11



Blueberry French Toast image

Steps:

  • Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
  • The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  • Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
  • To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 49 g, Cholesterol 212.3 mg, Fat 14.7 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 370.8 mg, Sugar 26.9 g

1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Categories     Breakfast     Brunch     Bake     Kid-Friendly     Mother's Day     Blueberry     Pecan     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 6 generously

Number Of Ingredients 14



Baked Blueberry-Pecan French Toast with Blueberry Syrup image

Steps:

  • Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  • Preheat oven to 350°F.
  • In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
  • Increase temperature to 400°F.
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
  • Make syrup while French toast is baking:
  • In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  • Serve French toast with syrup.

a 24-inch baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/4 cup plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
For syrup
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

FRESH PEACH AND BLUEBERRY COMPOTE

Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.

Provided by ellie_

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6



Fresh Peach and Blueberry Compote image

Steps:

  • Combine first 4 ingredients in 2 quart serving bowl and blend well.
  • Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
  • Add to orange juice mixture.
  • Gently blend in blueberries, tossing lightly.
  • Cover and refrigerate at least 2 hours.

1 tablespoon frozen orange juice concentrate
1 tablespoon sugar
2 teaspoons fresh lemon juice
1/2 orange, rind of, grated
8 firm peaches, halved and pitted (2 1/2 lbs)
1 cup fresh blueberries

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