This is an Ellie Krieger French toast recipe that I have made numerous times. It is a great healthy breakfast that I like to make on the weekends. There is no way it could ever take the place of some buttery crispy pan fried French toast, but it is definitely tasty and still hits the spot for a sweet and satisfying breakfast.
You can find Ellie’s original recipe here. Below is my adaptation with a few changes.
Baked Peach French Toast
recipe by Ellie Kreiger, adapted by Sara at Imafoodblog.com
Yields: 2 hearty servings
- 1/2 large baguette (white or whole wheat)
- 2 whole eggs
- 2 egg whites
- 1/2 cup low fat milk
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon, divided
- 1/8 - scant 1/4 teaspoon fresh grated nutmeg
- 2 1/2 cups sliced peaches, fresh or frozen
- 1 tablespoon lemon juice
- 3 tablespoons brown sugar
- Spray a 8 inch square pan with cooking spray.
- Slice the baguette into 1/2 thick slices and arrange them in the pan in 2 layers. There will be plenty for 2 people, so don’t force extra slices in the pan that don’t comfortably fit.
- Whisk together the whole eggs, egg whites, milk, vanilla, 1/2 teaspoon of cinnamon, and nutmeg (amount of nutmeg will depend on your own taste preferences).
- Pour the egg mixture over the bread in the pan. Allow the bread to soak in the fridge for about 30 minutes. Then, carefully flip the slices so the top layer becomes the bottom layer. This ensure that all the bread evenly soaks up the eggs.
- Meanwhile, toss the peaches with the lemon juice and 1 tablespoon of brown sugar.
- Scatter the peaches evenly over the bread slices.
- Combine the remaining 2 tablespoons of brown sugar and 1/4 teaspoon of cinnamon, and sprinkle over the top of the peaches. I also sprinkled some extra cinnamon on the top of the fruit for good measure.
- Cover and refrigerate overnight.
- Preheat the oven to 350F. Bake uncovered for about 50-60 minutes, or until the eggy bread is cooked through.
In my opinion, this is best served with some warm maple syrup. Ellie also suggests serving with some Canadian bacon, and I can get on board with that.
I used frozen peaches here as Ellie suggests, but I have also made this with strawberries and it was delicious. I think you can pretty much put any fruit or berry, frozen or fresh, in this recipe and it would be good.
Here it is before it went into the oven.
And here it is when it came out of the oven.