Peach Melba French Toast

Fresh, ripe, juicy peaches! It's August in Connecticut and it's Peach Season! I love to use seasonal ingredients and plan our breakfast menus to take advantage of fruits and veggies as they ripen, are harvested, and come to our local farmers' markets.
This week I took the plunge and went for the first peaches of the season.  Today's breakfast entree was Peach Melba French Toast, a recipe I developed here at the inn a few summers ago.  I thought you might also want to enjoy the fruits of the season along with us, so here's the recipe for you to try at home.

Peach Melba French Toast

1 20” or longer loaf of French Bread (or Two 14” loaves)

6 large Eggs
3 C. Whole Milk
1/2 tsp. Ground Nutmeg
1/2 tsp. Sea Salt
1 tsp.Vanilla
1 C. Brown Sugar - Divided
1/4 C. Butter, melted
1 6-oz. Container Fresh Raspberries – or 1 C. frozen raspberries
3 Medium to Large Fresh Ripe Peaches, peeled and thinly sliced (We Prefer Freestone Peaches)
2 Tbsp. Lemon Juice or Orange Juice – Optional – Use if preparing ahead.
1/3 C. Slivered or Sliced Almonds

Fresh Raspberries and Fresh Peach Slices for garnish
Seedless Raspberry Jam for Garnish
Freshly whipped cream, with confectioner’s sugar and vanilla, to taste, for garnish

Spray a 9”x13” Glass Baking Dish with Pam, butter flavor, cooking spray. Preheat oven to 400 degrees Fahrenheit.


Slice bread into 36 1/2”-thick slices, discarding heels. Whisk Together Eggs, Milk, Nutmeg, Salt, Vanilla and 3/4 C. Brown Sugar until well blended. Dip each bread slice into the egg mixture, coating both sides, and arrange in two layers of three long rows of 6 slices each in the pan. Overlap slices slightly if necessary, to fit. Pour extra egg mixture overall. Distribute raspberries over all. If preparing ahead, toss peach slices with juice. Place peach slices over all and arrange in three rows over the bread to distribute evenly. Combine melted butter with remaining 1/4 C. of brown sugar until well blended and drizzle over the peach slices. Distribute almonds over all. At this point you may cover and refrigerate the pan until you are ready to bake it – may be done the night before and baked in the morning. Bake at 400 degrees Fahrenheit for 45 to 60 minutes. Remove from oven and let stand 5-10 minutes.

Cut down between the long rows through the fruit and between each pair of slices of bread, making 3 servings out of each long row. Serve while it’s still warm. Garnish with drizzles of warmed seedless raspberry jam, a few more slices of fresh peaches, a few fresh raspberries, and piped rosettes of freshly whipped cream.

Serves 9 - Enjoy!