Baked Peach French Toast

Baked Peach French Toast

(6 servings)    Printable Version
  • 6 1-inch-thick slices whole-grain bread
  • 1 8-ounce package cream cheese
  • 6 sliced medium (or 8 small) fresh peaches
  • 1/2 cup pecans - chopped
  • 1/2 cup whole milk
  • 1/2 cup buttermilk
  • 1/3 cup maple syrup
  • 3 large eggs
  • 2 Tablespoons unsalted butter - melted
  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon Kahlua coffee liqueur (optional)
Preheat oven to 400 degrees.

Lay bread slices face-down in a casserole dish or baking dish. Prick each slice of bread 3 or 4 times each with a paring knife.

Strawberry Creek Inn
in Idyllwild, CA
The Strawberry Creek Inn in Idyllwild, CA.
Spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top.

In a large bowl, gently beat the eggs. Add the milk, buttermilk, maple syrup, melted butter, sugar, cinnamon, vanilla and Kahlua. Whisk to combine. Pour over bread and peaches. (The liquid should come to at least the tops of the bread slices.)

Sprinkle the chopped pecans over peaches.

Bake for 20 to 30 minutes, or until bread is no longer soggy and just beginning to brown on the edges.

Note: You may also let assembled french toast sit in the refrigerator for several hours or overnight before baking.


This peachy breakfast recipe is from the Strawberry Creek Inn in Idyllwild, California. For best results, fresh peaches are a must.

Mr Breakfast would like to thank BnBFinder for this recipe.

Comments About This Recipe
What do you think of Baked Peach French Toast?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.


From Good But...
Rating (out of 5):  

Just okay as is. To make it better, saute the peaches with butter, honey or maple syrup before putting them on the bread. Mix some of the peaches into the cream cheese.

Comment submitted: 7/23/2017 (#20366)



From Beaderdonna
Rating (out of 5):  

The peach french toast was great! It needed to cook longer than 30 min and bread was still somewhat soggy however, the taste was over the top. I will make this one again.

Comment submitted: 7/28/2013 (#16208)





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