MMMmonday - Peach Stuffed French Toast

Just as I was leaving South Carolina, the local peaches were popping up in stores... and it reminded me of this recipe that I got from Taste of Home.  It's a great make ahead stuffed french toast recipe that I play around with... I've also used cinnamon raisin bread instead of french bread, substituted other fruit (strawberries, nectarines, blueberries, plums, apricots)  for the peaches.


  • 1 loaf (1 pound) French bread, cut into 20 slices 
  • 2-3 fresh peaches or 1 can of peaches (drained and chopped
  • 1/4 cup chopped pecans - I omit this when making for our house because of allergies
  • 4 eggs
  • 4 egg whites
  • 1-1/2 cups fat-free milk (I use what is in the house - usually 1 or 2%)
  • 3 tablespoons sugar
  • 1-1/4 teaspoons ground cinnamon, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • Reduced-calorie pancake syrup, optional


  • Arrange half of the bread in a 13-in. x 9-in. baking dish coated with cooking spray. Top with peaches, pecans and remaining bread.
  • In a small bowl, whisk the eggs, egg whites, milk, sugar, 1 teaspoon cinnamon and vanilla; pour over bread. Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 400° for 20 minutes.
  • In a small bowl, combine the flour, brown sugar and remaining cinnamon; cut in butter until crumbly. Sprinkle over French toast. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with syrup if desired. Yield: 10 servings.
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