Peach-Stuffed Oven French Toast Recipe

Pittman & Davis

Planning on serving a decadent breakfast or brunch that fills the tummy with yummy goodness and kick starts the day with a bang? Well peach-stuffed oven French toast is the answer to your food desires.

It may be called French toast but it did not originate from France or chef Joseph French as documented in some publications. According to Apicius, a collection or recipes from the early 5th century, French toast dates back to the age of the Roman Empire. Called Pan Dulcis, Roman style French toast is soaked in a mixture of egg and milk then fried in oil or butter.

Today there are many variations of French toast and the peach-stuffed oven French toast is one of the most delicious.

How to make Peach-Stuffed Oven French Toast

Prep Time: 10 mins

Cook Time: 20 mins

Ready in: 35 mins

Serves: 6 servings


½ cup cream cheese (from 8-oz. tub)

2 tablespoons powdered sugar

12 slices cinnamon-raisin bread

1 (15 1/4-oz.) can Pittman & Davis Peach halves, well drained, thinly sliced*

3 eggs

¾ cup milk

1 teaspoon vanilla

¾ cup maple-flavored syrup


  1. Heat oven to 425ºF. Prepare 15x10x1-inch baking pan and spray with nonstick cooking spray. Beat cream cheese and powdered sugar in a small bowl until well mixed. Spread mixture on top of each slice of bread. Using 6 bread slices, put peach slices on top of the cream cheese mixture. Put remaining bread slices on top of bread with peach slices, cream cheese side down. Press down gently but firmly.
  2. Mix eggs, milk and vanilla in a shallow bowl until well blended. Dip and soak both sides of each peach filled sandwich in the mixture and place in the prepared pan. Pour any remaining mixture over sandwiches.
  3. Bake at 425ºF for 10 minutes. After 10 minutes turn to bake the other side for another 10 minutes until both sides have turned brown and crispy. Let stand for 5 minutes before serving. Serve with syrup.

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