Braden Family Cookbook

Chuck Braden

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PEACH FRENCH TOAST BAKE                           Krieger 

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


Spray a 9 by 13-inch baking pan (Pyrex) with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Break a piece of bread into smaller pieces to fill up any empty space between the slices.  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.  (325 degrees, 40 minutes convection)

Uncover and bake for 40 minutes.  Sides should come away from dish and middle custard should be firm.  

Serving suggestion 

Maple syrup, dollop of vanilla yogurt, Canadian bacon