Best 8 Georgia Peach French Toast Recipes

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Are you searching for a delectable breakfast option that combines the sweetness of Georgia peaches with the classic flavors of French toast? Look no further than "Georgia Peach French Toast"! This delightful dish brings together the best of both worlds, offering a delightful harmony of flavors and textures. With its crispy, golden-brown exterior and fluffy, peach-infused interior, Georgia Peach French Toast is a true culinary delight. It is the perfect way to start your day with a burst of flavor or indulge in a special weekend brunch. So, let's embark on a culinary journey and discover the secrets to creating the ultimate Georgia Peach French Toast recipe.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S PEACH FRENCH TOAST



Grandma's Peach French Toast image

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

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

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

ALMOND AND PEACH TOASTS



Almond and Peach Toasts image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 toasts

Number Of Ingredients 7

1/3 cup raw unsalted almond butter
2 tablespoons unsalted butter, at room temperature
4 slices thin whole-grain bread, lightly toasted, such as Mestemacher
1 medium ripe peach or nectarine, pitted and sliced into 1/4-inch wedges
1 tablespoon Greek honey (see Cook's Note)
1/4 cup fresh basil leaves, torn
1/4 teaspoon flake salt, such as Maldon, optional

Steps:

  • Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve.

GEORGIA FRENCH TOAST



Georgia French Toast image

Make and share this Georgia French Toast recipe from Food.com.

Provided by kyle martin

Categories     Breakfast

Time 17h

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a saucepan, bring brown sugar, butter and water to a boil.
  • Reduce heat; simmer for 10 minutes, stirring frequently.
  • Pour into a greased 13-in.
  • *9-in.
  • *2-in.
  • baking dish; top with peahes.
  • Arange bread over peaches.
  • In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Sprinkle with cinnamon.
  • Cover and bake at 350 degrees for 20 minutes.
  • Uncover; bake 25-30 minutes longer or until the bread is golden brown.
  • Serve with a spoon.
  • (pairs great with sausage).

PEACH FRENCH TOAST



Peach French Toast image

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

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

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.

BAKED PEACH FRENCH TOAST



Baked Peach French Toast image

To the warm syrup, you may add your Gran Marnier, or Bourbon or a bit of Rum or brandy. But I think I would add it to the whipped cream just after it starts to peak. Cream and alcohol seem to compliment one another well. Prep/ Cooking time does not include the time you allow the French toast.

Provided by BurtonFanatic

Categories     Breakfast

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 10

8 slices of old fashioned unbleached white bread
8 eggs
3 cups milk
3/4 cup sugar, divided
1 1/4 tablespoons vanilla
5 ripe peaches
2 tablespoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg
chopped pecans (optional)

Steps:

  • Preheat your oven to 400 degrees. Spray 9x13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
  • Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
  • Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
  • Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
  • After baking, let is rest about 5-10 minutes before serving. It will settle like a soufflé. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.

Nutrition Facts : Calories 343.3, Fat 12.2, SaturatedFat 5.8, Cholesterol 206.4, Sodium 269.5, Carbohydrate 46.9, Fiber 3.1, Sugar 28.2, Protein 12.2

GEORGIA PEACH PIE



Georgia Peach Pie image

My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!

Provided by GOMOMMYGO

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 8

3 egg whites
1 cup white sugar
14 saltine crackers, finely crushed
1 teaspoon vanilla extract
¼ teaspoon baking powder
½ cup chopped pecans
7 fresh peaches - peeled, pitted, and sliced
2 cups sweetened whipped cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
  • Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
  • When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g

PEACH-STUFFED FRENCH TOAST



Peach-Stuffed French Toast image

With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches-and for busy hostesses with a hungry crowd to feed! -Julie Robinson, Little Chute, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 13

1 loaf (1 pound) French bread, cut into 20 slices
1 can (15 ounces) sliced peaches in juice, drained and chopped
1/4 cup chopped pecans
4 large eggs
4 large egg whites
1-1/2 cups fat-free milk
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
Maple syrup, optional

Steps:

  • Arrange half of the bread in a 13x9-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 in the center comes out clean. Serve with syrup if desired.

Nutrition Facts : Calories 267 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 368mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

FRENCH TOAST WITH WARM PEACH COMPOTE



French Toast with Warm Peach Compote image

Categories     Fruit     Breakfast     Brunch     Valentine's Day     Kid-Friendly     Quick & Easy     Mother's Day     Father's Day     New Year's Day     Peach     Fall     Birthday     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 11

1 1-pound package frozen unsweetened sliced peaches
1/2 cup (packed) golden brown sugar
1/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 large eggs
1/2 cup milk (do not use low-fat or nonfat)
1 teaspoon vanilla extract
8 1/2-inch-thick slices egg bread
3 tablespoons butter
Maple syrup

Steps:

  • Preheat oven to 300°F. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 15 minutes.
  • Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until egg mixture is absorbed, turning once, about 5 minutes.
  • Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining 1 1/2 tablespoons butter and 4 bread slices. Serve with peach compote and maple syrup.

Tips:

  • Use ripe, juicy peaches for the best flavor.
  • If you don't have a grill, you can cook the peaches in a grill pan or on a lightly oiled baking sheet in the oven at 400 degrees Fahrenheit for 10-12 minutes, or until softened and slightly caramelized.
  • If you don't have any cinnamon or vanilla extract, you can substitute 1 teaspoon of pumpkin pie spice or 1/2 teaspoon of ground nutmeg.
  • Be careful not to overcook the French toast, or it will become dry and tough.
  • Serve the French toast immediately with your favorite toppings, such as butter, syrup, powdered sugar, or fruit.

Conclusion:

This Georgia Peach French Toast is a delicious and easy-to-make breakfast or brunch recipe. The peaches add a sweet and juicy flavor to the French toast, and the cinnamon and vanilla give it a warm and inviting aroma. This recipe is sure to be a hit with your family and friends.

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