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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."
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9 h 45 m servings 362 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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).
  4. Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 362 calories; 15 g fat; 51.3 g carbohydrates; 7.2 g protein; 147 mg cholesterol; 276 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 252
  1. 314 Ratings

Most helpful positive review

This recipe was delicious. I changed a few things though. Instead of day old french bread I used fresh Chala bread. I added blueberries and only left it in the fridge for 2 hours. The end result...

Most helpful critical review

I was hoping this would be good, but I just did not care for it.

Most helpful
Most positive
Least positive

This recipe was delicious. I changed a few things though. Instead of day old french bread I used fresh Chala bread. I added blueberries and only left it in the fridge for 2 hours. The end result...

I was very pleased with how this turned out. Like others have suggested I used 6 eggs and 1 and 1/2 cups of milk, and dredged the bread in the liquid before pouring the rest over. Because it i...

This was fantastic! I also added the extra milk and egg-and found it was plenty moist. I used fresh peaches instead of the canned and took a tip from the barefoot contessa and used challah bre...

WOW! This is hands-down excellent. I made this for a Mother's Day breakfast -it was a huge hit! I was a bit leery of the canned peaches, but one taste of the final product and those concerns eva...

One of my sisters sent this recipe to me about a year ago. I've made it many times since. If could give this 10 stars I would. Don't let the overnight stay in the fridge scare you, I've done...

This was very good and well-received. The peaches were good, but I think next time I will try it without. A NOTE: Be sure to add the milk (I doubled the recipe and used 2 1/2 cups), otherwise...

Delicious! I used 6 eggs and 1 1/2 c. milk as suggested. I bought the bread the same day so I dried it a bit in the oven. I also used frozen peaches and a bit of nutmeg and cinnamon mixed int...

Great recipe. Will use over and over again. Great for weekends. I agree with others about adding and extra egg or two and milk. Nice twist with the peaches, but would be good without as well...

We are the new hospitality committee for our apartment community and after 3 years of breakfast tacos we decided a change was in order. This was a hit, everyone raved about it and it was the fi...